Pulpo Gallego

A perfectly delicious octopus prepared tonight. Important to note that it was frozen and defrosted. Weighed 750 grams, simmered for an hour and was wonderfully tender. This is the recipe from my Barrafina cookbook. Serve hot because they don't taste as great lukewarm

double tentacle octopus
onion
bay leaf
EVOO
Spanish paprika
parsley with stems
ground black pepper
maldon sea salt

1. remove beak and ink sack if fishmonger hasn't already
2. bring salted water to boil
3. when boiling dip octopus in water three times, 3 seconds each time
4. simmer for an hour; add a half hour for a bigger guy
5. poke with a knife, you'll be able to tell if tender
6. drain, let cool a bit
7. cut the head off, slice the tentacles into bite-size pieces
8. saute in a pan with EVOO for three minutes at high heat; try to get some caramelization
9. when done, put on paper towel to eliminate excess oil
10. place on a rustic wooden platter, drizzle with EVOO, sprinkle with salt and pepper, then paprika and finally chopped parsley