Pulpo a la Gallega | Spanish Octopus with Potatoes

Peel the potatoes and cut them into slices about 1 cm thick. Boil them in a pot of salted water for about 15–20 minutes until they are soft but still retain their shape. Then drain and let them steam off briefly.

Remove the pre-cooked octopus from its packaging. If it's at room temperature, it can be cut directly into pieces about 1 cm thick. If it's cold from the refrigerator, it's recommended to briefly warm the octopus arms in steam or a pan before slicing them.

Arrange the warm potato slices flat on a serving plate (traditionally wooden).