Ensalada de Pulpo a la Gallega (Octopus and Potato Salad)

• 350 g Yukon Gold potato
• 300 g Octopus
• 45 ml Extra virgin olive oil
• 15 ml Sherry vinegar
• 2 tsp Smoked paprika
• 10 g Fresh parsley
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Put the potatoes in a large pot, cover with cold water and add half the fine sea salt. Bring to the boil, then simmer for 15 to 20 minutes until a knife slides in easily. Drain and leave until cool enough to handle.
2. Meanwhile, bring a separate large pot of water to the boil. Add the octopus and simmer gently for 20 to 30 minutes until tender when pierced at the thickest part. Drain well and leave to cool slightly.
3. Whisk the extra virgin olive oil, sherry vinegar, smoked paprika, remaining fine sea salt and black pepper (if using) in a mixing bowl until well combined. Taste and adjust with a little more salt if needed. Set aside while you assemble the salad.
4. Cut the potatoes into bite-sized pieces and slice the octopus into thick coins. Add both to the bowl and toss gently with the dressing until evenly coated. Leave for 5 minutes so the flavours settle.
5. Finely chop the fresh parsley and fold it through the salad. Serve at room temperature, spooning any dressing from the bowl over the top. If you like, let it stand for another 5 to 10 minutes before serving for a more rounded flavour.

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