For this dish, we will use a Galician octopus weighing about 3 or 4 kilos (the Galician variety is the most flavourful due to its diet of crustaceans and shellfish). Buy it fresh and freeze it to break its fibres so that it does not develop a hard texture.

Cook the octopus for 50 minutes in boiling water, after "scaring" it 3 times as tradition dictates, dipping it into the water and taking it out so that the tentacles twist.

Once cooked, let it sit in the pot for 20 minutes with the heat turned off. Cut a tentacle and plate it, seasoning it with coarse salt, extra virgin olive oil, sweet paprika and hot paprika to taste.