Polbo á feira

Here's a recipe of a specialty of Galicia, that I tasted while I was there. It's pretty fast and easy to make, as long as you're not squeamish about preparing and eating octopus. I used frozen octopus, which makes it easy to keep and apparently tenderizes meat somewhat.

• 1 large octopus (figure about 500 g/1 lb. per person for a main course)
• coarse sea salt
• paprika/pimentón
• olive oil
• potatoes

In a large pot, place enough water to cover the octopus completely, and bring to a boil. Wash the thoroughly under running water, paying special attention to the suckers on the tentacles. With a pair of scissors or a knife, remove the beak, located at the center of the tentacles.
Holding the octopus by the head, dip the tentacles three times into the boiling water, allowing it to come back to the boil between dips. This curls the fine ends and makes them more attractive once cooked. Now place head down in the water and simmer until you feel no resistence to piercing. A rule of thumb is to cook for about 20 minutes, then leave it in the water for another 20 minutes while it cools down slightly. At the same time, peel and roughly cut up some potatoes and add to the boiling water.
When everything is cooked through, remove the octopus and cut each tentacle up into slices with scissors or a knife. You might want to discard the head, but if not, cut this up, too. Spread the pieces evenly on a - preferably wooden - platter, distribute the potatoes, and sprinkle with the salt. Holding a teaspoon full of paprika or pimentón in one hand, tap it lightly with the other over the platter to colour it evenly. Finish off with a generous trickle of olive oil, give a fork to each person and dip in!

(based on Jamie Oliver's recipe)