Spanish-Style Octopus

How to prepare spanish-style octopus

1. Boil the octopus following the instructions here. Drain the octopus and cut off the tentacles, leaving only the center and thicker part of the tentacles (see photo 2). From this central piece I made the skewers, since the tentacles here are thicker. The cut tentacles I used in another recipe (for example grilled octopus).
2. Boil the potato in its skin in salted water until a fork slides in easily. Let it cool, peel it, then slice into rounds using a knife with a thin blade so the rounds don't break.
3. Cut the octopus into not-too-thin rounds. Thread onto metal skewers (I put about 6 pieces per skewer). You'll end up with about 5-6 skewers, enough for 2 people.
4. Drizzle the skewers with olive oil, sprinkle with sea salt, grind black pepper and chili flakes. Let them sit while you prepare them, at least 30 minutes.
5. Heat a non-stick pan. Drain the oil from the skewers into the pan. Place the potato rounds in the pan and sprinkle with salt and black pepper. Brown lightly on both sides (about 2-3 minutes per side). Transfer to two plates.
7. In the oil remaining in the pan, add the sliced garlic, bay leaf, and both types of paprika. Remove the pan from heat and swirl with circular motions until everything is mixed and the garlic smells pleasant. Set aside until needed.
8. Heat a grill pan very well (5 minutes over high heat). Place the skewers on the grill and cook on both sides until the octopus gets a nice browning (about 3 minutes per side). Transfer the skewers over the potatoes.
9. Drizzle each plate with 1 tablespoon of the garlic and paprika infused oil.
10. Serve immediately with lemon slices and sprinkled with green onion, arugula leaves, or drizzled with parsley oil.

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