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["The meat of the fresh octopus is especially consistent, so if you are going to cook directly you must hit it with a kitchen mallet to soften it. For the laborious of this task, for a while now it is recommended to freeze and thaw it with time to prepare it, because the same effect is achieved in a comfortable and simple way. We are going to cook it in a large pot covered with boiling water, with two bay leaves and a small peeled onion. When the water is boiling, we introduce and gently remove the octopus in the pot 3 or 4 times to ""scare"" it. The proportion is that for each kilo of octopus it should be cooked for about half an hour, so for our octopus, 30 minutes of cooking will be enough. After a while we take out the octopus and, in the cooking water, we will throw the peeled and sliced potatoes to cook. This will impregnate the flavor and the intense color of the octopus. While the potatoes are cooking, we cut the octopus into slices with scissors. With the protagonists of the recipe already elaborated, we assemble our rations or tapas of octopus to the Galician. First we place a potato base and, on top of it, we put the octopus slices. Then sprinkle with sweet paprika and sprinkle with a good splash of extra virgin olive oil."]
