An octopus correctly predicted Spain would win the World Cup in 2010. Ever since then, sales of octopus have risen in the country. Frankly, I'd rather eat octopus than follow its football tips. My favourite serving has to be pulpo gallega, as it is known in wider Spain, or pulpo feira - as it is called in its place of origin: gorgeous Galicia. It rains often in Galicia. The consolation is that the region serves some of the finest seafood to be found anywhere in Spain.

Ingredients

  • 2kg octopus
  • 2kg peeled potatoes
  • 2 tablespoons of cayenne pepper or paprika
  • 2 tablespoons of rock salt
  • 350 ml of virgin olive oil

Preparation

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 simmer 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 potatoes 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.