Wash the octopus under running cold water to remove any sand. The octopus must be frozen for 12 hours and then defrosted before this step.
In a pot with water, “scare” the octopus 3 times. Then add the bayleaf and black pepperconrs and bring it to the boil. Once boiling, reduce the heat to a simmering for 25-30 mins.
Once cooked, leave the octopus to cool down in the same water of cooking for 20 mins.
Peel the potatoes and slice them into 1.5 cm slice. Cook them in the octopus stock for 15-20 mins.
Take out the octopus from the water and slice the tentacles you need for the dish.
On a wooden board, sit the cooked potato slices, then the octopus slices, and then the seasoning in this order: olive oil, paprika, and salt.
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