Pulpo a la gallega

Method

Clean the octopus thoroughly under cold running water, rubbing gently to remove any sand or debris. Bring a large pot of water to the boil and add the halved onion, bay leaves, and 20g sea salt. Immerse the octopus and simmer for 45-50 minutes until the flesh is tender when pierced with a knife; it should not be overcooked. Drain the octopus and allow it to cool slightly, then cut into bite-sized pieces using a sharp knife. Arrange on a wooden plate or board, drizzle generously with extra virgin olive oil, and dust with paprika and smoked paprika whilst still warm. Season with sea salt flakes and cracked black pepper, then serve immediately with crusty bread.