Fill a large pot with water and bring to a boil. Dunk the octopus in 8 times, fully submerging it. Then simmer the octopus until tender when pierced with a skewer, 35 to 40 minutes.
Meanwhile, boil the potatoes in a separate pot until tender.
Cut the octopus into tentacles with scissors (discard the rest), then sprinkle with the sea salt, drizzle with olive oil and sprinkle with the sweet and hot paprika. Serve with the potatoes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pulperia A Gudina, Barcelona, Spain