Octopus a la Gallega

Prep Time 10 Min

INGREDIENTS

Spanish Paprika
5-6 small golden Yukon potatoes
Flake salt
Extra Virgin Olive Oil
Chopped fresh parsley for garnish
Lemon, optional

LET'S GET COOKING!

Place the potatoes (skin-on) in salted boiling water and cook until tender but not too soft. Peel the potatoes carefully and slice ¼” thick. Keep warm.
Heat a small grill or saute pan and add sprinkle some olive oil over octopus. Place whole tentacle on grill or saute pan and quickly turn on all sides just to heat through.

(DO NOT OVERCOOK or it will be chewy.) 3) Place slices of potatoes in the bottom of a plate. Drizzle with olive oil and flake salt. Place the octopus tentacles on top of potatoes. Sprinkle with paprika and drizzle with olive oil. Garnish with chopped parsley.