Pulpo a la Gallega

To cook the octopus:
1. Remove the octopus from the freezer and let thaw at room temperature.
2. Add enough water to a stockpot to eventually cover the octopus. Bring the water to a boil.
3. Initially place the octopus in the boiling water for 1 minute before removing it for 1 minute. Repeat taking the octopus in and out of the boiling water 3-4 times, each time for 1 minute in and 1 minute out.
4. Afterwards, place the octopus in the water for good and reduce the heat to a simmer. Let the submerged octopus simmer and cook for 50–60 minutes. If you’d like, check the octopus every 10 minutes or so to see how the tenderness of the meat changes, but you might very well see that it starts to get really tender around the 1-hour mark
5. Once the octopus is cooked and tender, remove and drain of water (or keep it for a broth!). Then cut the octopus into bite-size pieces, and season well with a hearty glug of olive oil, paprika, cayenne, and sea salt.

To cook the potatoes:
1. Pre-cook the potatoes in boiling water (or in the octopus broth) for 15 minutes.
2. Add olive oil to a saute pan over medium-high heat. Wait for oil to get very hot and then add the potatoes, garlic, onions, and another big pinch of paprika.
3. Toss the garlic and onions frequently so they don’t burn, but try to keep the potatoes in place. You want a nice golden brown crisp on the potatoes so it’s best not move them around too much, just enough to make sure they aren’t sticking to the pan.
4. Once the garlic and onions have nice brown to them, scoop them out of the pan and put them aside while potatoes continue to cook, frying the potatoes for about 12–15 minutes total.

To serve:
1. Place the potatoes as the bottom layer, followed by the octopus on top.
2. Pour a splash of olive oil on top, followed by a sprinkle of paprika and cayenne for additional flavor.
3. Feel free to add salt here as well, if you’d like.