Portion for 2 people:

• 1 can of Octopus in Extra Virgin Olive Oil (Comur)
• 10.5 ounces of potatoes (about 2 potatoes)
• 2 bay leaves
• 2 garlic cloves
• 1 teaspoon of smoked paprika
• Salt and olive oil to taste

Preparation:

1. Boil the potatoes with the bay leaves. Check for doneness with a fork, and remove them from the water before they are fully cooked. Transfer them to a bowl of cold water. Once warm, peel and slice them into rounds.

2. In a pot, heat two tablespoons of the octopus oil with two crushed garlic cloves. Sauté for a minute and then remove the garlic.

3. Place the potatoes on a plate and season with salt and paprika. Top with the octopus cut into pieces, and finish with a drizzle of olive oil and an extra pinch of salt and paprika.