Galician-Style Octopus with Potato Puree

Step 1

Peel and chop the 1.5 lb potatoes into chunks. Boil in salted water until fork-tender, about 15 minutes. Drain and mash with 2 tbsp of the olive oil and a pinch of salt until smooth.

Step 2

While potatoes cook, slice the 1 lb octopus tentacles into 1/2 inch rounds. Heat 1 tbsp olive oil in a skillet over medium-high heat.

Step 3

Add the octopus slices to the hot skillet and sear until lightly browned and heated through, about 3-4 minutes. Remove from heat.

Step 4

In the same skillet, add the remaining 1 tbsp olive oil and the 1/4 cup breadcrumbs. Toast over medium heat, stirring, until golden and crisp, about 2 minutes.

Step 5

Spread the potato puree on a plate, top with the seared octopus, sprinkle with the toasted breadcrumbs and 1 tsp smoked paprika, and drizzle with a little extra olive oil. Serve warm.