Set out a scale and the equipment for Galician octopus. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh octopus, potato, olive oil, sweet paprika, garlic, kosher salt. Galician octopus is cooked in Galicia as its own plate, not as a copy of a restaurant menu. Simmer the octopus until it is tender, then slice it over boiled potato with paprika and oil. It is cooked through, not raw. Amounts are for 4 from foods this library can count.
