Warm Octopus and Potatoes from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman
A nice little appetizer from Galicia—northwestern Spain—great served warm or at room temperature. Your olive oil should be of the highest quality possible. For
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Cooking tools:
- Pot
- Stove
- Chef's knife
Ingredients
- 2 bay leaves
- Several fresh thyme sprigs
- 3 pounds cleaned octopus
- Coarse salt to taste
- ⅓ cup extra virgin olive oil, or to taste
- 1 teaspoon good-quality paprika, or to taste
- 2 pounds waxy potatoes, peeled and sliced ¼ inch thick
- 1 head of garlic, cut in half through its equator
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