If your Octopus was frozen, thaw it in the refrigerator overnight; rinse under cold water and remove the beak if present.
Bring a large pot of Water to a rolling boil with a Bay Leaf added for a subtle aroma.
To curl the tentacles and set the skin, dip the head and tentacles of the octopus into the boiling water three times (lift out between dips) and then fully submerge and reduce to a gentle simmer.
Simmer the octopus until tender when pierced at the thickest part (about 40–60 minutes for a medium octopus); test with a fork — it should offer little resistance. When done, remove from the pot and let rest for 10 minutes.
While the octopus cooks, place whole Waxy Potatoes in a second pot of boiling, salted Water (use a generous pinch of Coarse Sea Salt) and cook until just tender when pierced, about 20–25 minutes depending on size. Drain, peel if desired, and slice into thick rounds.
Slice the rested octopus tentacles into 1–2 cm (1/2 inch) rounds and arrange them over the warm potato slices on a serving platter or individual plates.
Generously drizzle with Extra Virgin Olive Oil, sprinkle with Sweet Spanish Paprika and, if you like heat, a light dusting of Hot Spanish Paprika. Finish with a pinch more Coarse Sea Salt to taste.
Serve immediately while warm — Pulpo a la Gallega is best enjoyed simply with crusty bread and a glass of dry white wine.
