Galician-Style Octopus

Directions

1. 1
   To tenderize the octopus, beat it with a meat tenderizer before cooking, or freeze for 2 days in a plastic bag and defrost it slowly.
2. 2
   In plenty of boiling water with coarse salt, introduce the octopus once, pull it out, put it back in the water, put it back out again, then put it back in and cook for 22-25 minutes. It should be tender when it is done. Let it cool.
3. 3
   Cook the potatoes in water with salt for about 20 minutes. They should be soft when they are done.
4. 4
   Cut the octopus into 1/2 centimeter thick slices and place them on top of a bed of sliced potatoes.
5. 5
   Add salt, good quality olive oil, and sprinkle paprika on top.
6. 6
   Heat in the microwave and serve.