Pulpo a la Gallega

If the octopus is fresh, freeze it for 48 hours, then thaw it overnight in the fridge. Freezing breaks down the fibres and is the easiest way to guarantee tenderness.

Halve the onion and bring a large pot of water to the boil with the onion and the bay leaf.

Hold the octopus by the head and dip it into the boiling water three times, a few seconds each, so the tentacles curl. Then lower it in.

Simmer for 40 to 50 minutes depending on size. Test with a skewer in the thickest part of a tentacle — it should slide in easily.

Leave it to rest in the water off the heat for 15 minutes.

Lift the octopus out and keep it covered. Peel the potatoes and boil them in its cooking water, which colours and seasons them, for about 20 minutes until tender, then slice into thick rounds.

Dip the octopus back into the hot water for a few seconds to warm it, then cut the tentacles into 1 cm rounds with scissors, which tears less than a knife, and cut the head into small pieces.

Arrange the octopus over the potatoes on a wooden plate, sprinkle with the sweet paprika, smoked paprika and coarse sea salt, and pour the olive oil over generously.