• 1 octopus weighing 1kg or more
• hot or sweet paprika (to taste)
The octopus needs to be frozen for at least 3 days to ensure it will be properly tender. Fill a pressure cooker halfway with water. When the water is boiling, slowly lower the octopus into the water by its tentacles and then bring it back out again. Do this up to three times and on the last fully submerge the octopus and leave it in.
Leave it to cook in the pressure cooker for 20 minutes, or 15 if using a faster, more modern one, to assure the octopus is tender yet firm. Prick the octopus on the side of its head. When cooked for this amount of time, it should have just the right firmness.
Next, add salt to the water used to cook the octopus, put in the potatoes whole and let them cook. When they are done, cut them into slices and arrange them covering a plate. Do the same with the octopus (using the scissors to cut it works a treat).
Add the salt, paprika, olive oil and a little of the water in which the octopus was cooked.
Yields: 4 Servings