Pulpo a la gallega

Cooking the octopus:

1. 1Roughly chop the onion.
2. 2Bring a large volume of salted water to a boil in a saucepan.
3. 3Add the chopped onion and the bay leaves.
4. 4Submerge the octopus in the boiling water and let it simmer gently for about 40 minutes (20 minutes per 500 g of octopus).
5. 5Check the octopus's doneness with a knife before removing it from the saucepan.
6. 6Let the octopus cool to room temperature.

Cooking the potatoes:

1. 7Place the potatoes in the octopus cooking water.
2. 8Bring the water to a boil, then reduce the heat to medium to maintain a light simmer.
3. 9Cook the potatoes for about 15 to 20 minutes, or until tender when pierced with a fork.
4. 10Remove the potatoes from the water once cooked.

Final preparation and plating:

1. 11Peel the potatoes and cut them into rounds 1 cm thick.
2. 12Cut the tentacles into pieces 1 cm thick (a little thicker for the thinner parts of the tentacles).
3. 13Arrange the potato slices on a plate and cover with pieces of octopus.
4. 14Season generously with both types of paprika, salt, and pepper.
5. 15Drizzle with olive oil.