Pulpo a la Gallega

Step 1

Fill a large pot with 4 quarts of water, add 2 tablespoons of salt, and bring to a rolling boil over high heat—watch for large bubbles rapidly breaking at the surface, about 8 minutes.

Step 2

Rinse the octopus under cool running water for 30 seconds, rubbing gently with your hands to remove any surface dirt or debris.

Step 3

Carefully place the octopus into the boiling water and cover the pot with a lid, leaving it slightly ajar so steam can escape without the water boiling over.

Step 4

Reduce heat to medium-low and simmer, covered, for 35 to 45 minutes, until a fork or knife easily pierces the thickest part of a tentacle with no resistance.

Step 5

Remove the octopus from the water using tongs and place it on a clean cutting board to cool for 3 minutes until you can handle it comfortably.

Step 6

While the octopus cools, pour 0.5 cup of olive oil into a small saucepan and place it over medium heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 7

Stir 4 minced garlic cloves into the hot oil and cook, stirring constantly, for 60 seconds until the kitchen smells strongly of garlic—do not let the garlic brown.

Step 8

Stir in 2 teaspoons of smoked paprika and 0.25 teaspoon of red pepper flakes, continuing to stir for 30 seconds until the spices smell fragrant and the oil turns rusty orange.

Step 9

Remove the saucepan from heat and set aside (you can prepare this oil ahead and reheat gently if needed).

Step 10

Using a sharp knife, cut the octopus tentacles crosswise into 0.5-inch-thick slices, slicing straight through the tentacles as if cutting sausage rounds.

Step 11

Arrange the octopus slices on a serving platter or four individual plates, overlapping them slightly.

Step 12

Pour the warm paprika oil evenly over the octopus slices, ensuring each piece is coated with oil and spices.

Step 13

Scatter 2 tablespoons of chopped fresh herbs (parsley or chives) over the top as garnish.