Wash the potatoes and boil in salted water without peeling. Once cooked, leave to cool down.
Cut the octopus tentacles into slices and put them in hot water with salt for about three minutes.
To serve:
Slice the potatoes and arrange on a plate. Add the octopus and sprinkle with paprika and some sea salt flakes. Drizzle with Extra Virgin Olive Oil from Spain as desired.
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