To begin, fill a large pot with water, add the bay leaves and halved onion, and bring to a boil over medium-high heat. This seasoned water will subtly infuse the octopus with flavour as it cooks.

Once the water reaches a rolling boil, dip the octopus into the water for 5 seconds, then remove it. Repeat this “scaring” process three times, which helps the octopus tentacles curl and tenderize, creating the classic look and texture. After the third dip, leave the octopus fully submerged in the pot.

Reduce the heat to a gentle simmer and cook the octopus for about 45 minutes to 1 hour, or until tender. To check for doneness, pierce the thickest part of the tentacle with a fork, it should slide in smoothly. Cooking time may vary based on the size of the octopus.

While the octopus cooks, add the sliced potatoes to a separate pot of boiling salted water. Boil for 15-20 minutes or until tender but not falling apart. Drain and set aside.

Once the octopus is tender, remove it from the pot and allow it to cool slightly on a cutting board. Use a sharp knife to slice the tentacles into rounds about 1/2-inch thick, creating bite sized pieces that are easy to serve and enjoy.

Arrange the boiled potato slices on a serving platter or individual plates as a base layer. The mild flavour and creamy texture of the potatoes complement the tender octopus beautifully.

Lay the sliced octopus over the potatoes. Drizzle the extra virgin olive oil generously over the octopus and potatoes, ensuring each piece is coated for a rich flavour and soft sheen.

Finish with a sprinkle of coarse sea salt and a dusting of Spanish paprika, preferably both sweet and a touch of hot paprika for depth and warmth. Serve immediately while warm, allowing the flavours to meld. Enjoy with crusty bread and a chilled Albariño wine for an authentic Galician experience.