Pulpo a la Gallega

Step 1

Fill a large pot with water until it reaches 3 inches from the top, then set it on high heat and bring to a rolling boil — you'll hear a loud, steady bubble sound and see large rolling bubbles breaking the surface, about 12 minutes.

Step 2

Once boiling, add 2 tablespoons of salt, stir once with a wooden spoon, then carefully lower the whole octopus into the water using tongs to avoid splashing.

Step 3

Return the water to a boil and then reduce the heat to medium so the water gently simmers with small bubbles occasionally breaking the surface, about 30 minutes.

Step 4

Pierce a tentacle with a fork — it should slide through easily like cooked potato. If it resists, continue simmering and check every 2 minutes until tender.

Step 5

Using tongs, lift the octopus out of the water and place it on a cutting board to cool for 3 minutes until it's comfortable to touch.

Step 6

While the octopus cools, pour 0.33 cup of olive oil into a small skillet, add 2 whole unpeeled garlic cloves, and set over medium heat until the oil shimmers and smells gently fragrant, about 2 minutes — do not let it smoke.

Step 7

Remove the skillet from heat and stir in 2 teaspoons of smoked paprika, mixing until the oil turns reddish-brown and smells smoky, about 30 seconds.

Step 8

Remove and discard the garlic cloves from the oil, then pour the oil into a small bowl so you can drizzle it later.

Step 9

Slice the octopus tentacles crosswise into 0.5-inch-thick rounds — the same thickness as coins — cutting straight down through the length of each tentacle.

Step 10

Arrange the octopus slices in a single layer on a serving plate, slightly overlapping them in the center to make a neat circle.

Step 11

Drizzle the warm paprika oil evenly over all the octopus slices, allowing it to pool slightly in the center.

Step 12

Sprinkle 1 teaspoon of sea salt across the top, then serve immediately while the oil is still warm.