Octopus with potatoes and olive oil

Ingredients

• 400 g cooked octopus tentacles
• 500 g potatoes
• 2 litres water for boiling
• 4 tbsp extra virgin olive oil
• 1 tsp sweet paprika
• 1 tsp Xalte Spicy salt

Method

1. 1Wash the potatoes whole, without peeling them, and put them in a pan with the 2 litres of cold water, which should cover them. Put the pan over a high heat until the water boils.
2. 2Turn down to a medium heat and cook the potatoes for 20 to 25 minutes, depending on their size. They are ready when the tip of a knife goes into the centre with no resistance.
3. 3Lift the potatoes out with a slotted spoon, keeping the water, and leave them to cool for 5 minutes so that you can handle them.
4. 4Turn the heat down to its lowest setting and put the octopus tentacles in that same hot water for 2 minutes, just to warm them through. Lift them out and drain.
5. 5Peel the potatoes by pulling off the skin with the tip of a knife and cut them into 1 cm slices. Arrange them on a serving dish in a single layer and sprinkle over half a teaspoon of the Xalte Spicy salt.
6. 6Cut the octopus into 1 cm slices with kitchen scissors or a knife and spread them over the potatoes.
7. 7Drizzle everything with the olive oil and sprinkle over the sweet paprika and the other half teaspoon of Xalte Spicy salt. Serve straight away, while still warm.