Prep Time: 48 Hour

Cook Time: 2 Hour

Total Time: 50 Hour

Serving: 8



100 ml extra virgin olive oil

2 tbsp smoked paprika powder

2 tbsp coarse salt

500 g potatoes

1 large nvhdv octopus (approx. 2.5 kg), thawed overnight in the refrigerator

4-5 liters of water, depending on the size of the octopus



In a large pot, brings  a lot of water to a boil.

While the water is getting hot, run cold water over the thawed octopus. Cut out the mouth and the eyes with sharp kitchen shears.

Stick a long stick through the octopus’s body to get a good hold of it, then put it in the boiling water. Take it out right away, and when the water starts to boil again, dip it in for a short time.

Repeat this dipping process three times or until the tentacles have curled. Put the octopus in water and let it boil over medium heat for about 1 to 2 hours, or 20 minutes per 1 kg, based on how much it weighs.

Wash and peel the potatoes, then put them in their own pot to boil.

When the meat is soft, turn off the heat and let the octopus rest for about 10 minutes in the water.

Lift and drain the octopus, then use the kitchen scissors to cut it into pieces. Cut the tentacles into rings about 1 to 1.5 cm thick, and cut the body into pieces about the same size.

Cut the boiled potatoes into squares and spread them out evenly on wooden plates. Then, spread the pieces of octopus out evenly on top of the potatoes. Sprinkle over with the olive oil, leftover coarse sea salt and paprika. Serve right away. Enjoy!