Octopus served with boiled potatoes, extra virgin olive oil and sweet Spanish paprika.
Place it in large pot of boiling water with the bay leaves and the black peppercorns. Cook until soft enough to eat. This usually takes about 45 minutes. Remove from water and allow to cool. Refrigerate for at least 1 hour.
Cut into bite-size chunks.
Fill a medium size pot half-full with water. Bring water to a boil over high heat. Boil the Potatoes until a fork goes in easily. Remove from heat and place under cold running water. Allow to cool, then peel the potatoes.
Slice into rounds approximately 1/3-inch thick.
Arrange potato slices on a serving platter. Place octopus on top. Drizzle with olive oil. Sprinkle sweet paprika and the smoked salt over top and serve.
«You can find boiled octopus from a gourmet food store, this will cut down on the time it takes to prepare this dish. Simply remove from package, rinse and slice.»