Pulpo Gallega - Octopus, Galician style
2kg Octopus (pulpo), 2kg peeled potatoes, 2 tablespoons of cayenne pepper or paprika, 2 table spoons of rock salt, 350 mils of virgin olive oil
What to do
First wash the octopus in cold running water. Bring a large saucepan of salted water to the boil. Place the octopus in the pan and sommer for 30 minutes. Remove the octopus and leave it to cool. Cook the peeled potatoes in the same liquid for about 20 minutes until they are tender. Cut the octopus into small slices. Then remove the ptoatoes and slice them. Place them in a large plate. Cover the potatoes with the slices of Octopus. Drizzle the Olive Oil on top. Sprinkle with paprika or cayenne pepper (whichever you prefer). Sprinkle rock salt and serve to your guests.
Patatas a la Riojana - Potato stew, La Rioja style
2kg potatoes (peeled and diced), 150 mils of olive oil, 200g of diced chorizo, 150g of diced jamon serrano, 2 diced red peppers, 1 Spanish onion (finely chopped, 2 crush garlic cloves, 1 teaspoon of paprika, 2 litres of chicken stock.