Simply Local, Simply Delicious: Galician-Style Baja Octopus & Potatoes with Smoked Paprika Oil

Instructions

Cook the Octopus & Potato

In a 6-quart pot, bring water to boil water and then add bay leaves and onion halves.

Dunk octopus in the boiling water three times to “scare it”,  then leave to boil for 25 minutes.

Keeping the water boiling, remove octopus and set aside, then add potatoes and boil for 12 minutes or until fork tender. (The octopus water will infuse the potatoes with tons of flavor.)

Make the Paprika Oil

Meanwhile, prepare the paprika-infused oil: Warm a small sauté pan over medium low heat, then add ¼ cup of extra virgin olive oil and garlic and cook until fragrant, about one minute.

Add ½ teaspoon of smoked paprika and a pinch of salt, mix well, and turn off the heat. Set aside.

Bring it All Together

Slice the potatoes and use them to create a base on each plate, top with a few baby octopi and drizzle with smoked paprika olive oil.

Sprinkle with a bit more paprika and salt to taste and finish with micro-greens and parsley.