Pulpo con patatas

1 octopus 1.2kg
1 large onion
3 large potatoes
2 bay leaves
Rock salt
Extra virgin olive oil
Pimenton picante ( hot paprika )

Fresh bread (begitt)

Bring 3Ltrs of water to boil in the jug and poor into a large pot with bay leaves and onion (cut onion into bite size pieces). Once water is boiling take the octopus by the head and dunk it in the water 3 times (in Galicia it means to scare the poulpo). After the 3rd time leave in water and place lid.

Meanwhile peal and cut potatoes into square bit size pices.

After octopus has boiled for 20min with the lid on. Place the cut potatoes in with the octopus and replace lid.

Boil for another 20min

After a total of 40min cooking take octopus out cut into bite size pices.

Place octopus in centre of plate then potatoes and onion around the outside.

Then sprinkle rock salt, Pimenton picante and drizzle with a little olive oil. (do this in that order and to your tast, we like it hot and a bit salty).

You can do this in layers as you place the food on the plate or gently turn to mix the flavours. 

Once seasoned  take a spoon and drizzle some of the leftover liqued from the pot. This will mix the spices together.

This meal should only be eaten with toothpicks and should be on a wooden plate if you have one. 

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