Pulpo a la Gallega with Rosemary Roasted Potatoes

Cook the octopus

1. Fill a large pot with water, add 1 tbsp coarse sea salt and 1 crushed garlic clove. Bring to a rolling boil.
2. To tenderize and curl the tentacles, dip the octopus head-first into the boiling water three times then fully submerge.
3. Reduce to a gentle simmer and cook the octopus, uncovered, for 40–50 minutes until a skewer or fork meets little resistance; check at 40 minutes.
4. When tender, remove the octopus and let it rest briefly on a board for 10–15 minutes, then cut tentacles into 1–1.5 cm slices.

Potatoes and roasting

1. Preheat the oven to 200°C (400°F). Meanwhile, halve or quarter potatoes so pieces are similar size.
2. Place potatoes in salted boiling water and cook 8–10 minutes until just tender but not falling apart; drain and let steam-dry.
3. Toss par-cooked potatoes with 2 tbsp olive oil, crushed garlic, and rosemary sprigs on a baking sheet; spread in one layer.
4. Roast for 25–30 minutes, turning once, until golden and crisp at the edges. Discard rosemary stems or chop the leaves for garnish.

Finish and serve

1. Arrange warm roasted potatoes on a wooden board or platter as a base. Place sliced octopus over the potatoes.
2. Drizzle remaining 2 tbsp olive oil evenly over the octopus and potatoes, sprinkle smoked paprika and a pinch of flaky sea salt.
3. Serve immediately with lemon wedges on the side and extra smoked paprika available for guests.