Galician-style octopus on fried potatoes

Ingredients for 1 servings:

• 1 kg squid(s) (octopus) with tentacles as thick as possible
• 1 large onion(s)
• 2 bay leaves
• ½ lemon(s), the juice
• 50 ml oil
• 1 tsp garlic granules, or 3 cloves garlic
• Sea salt
• 1 tsp sweet paprika powder
• 2 pinch(s) paprika powder, rose hot
• 500 g potatoes, cooked and sliced

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

encountered in Andalusia as a complete main course, some salad as a side dish is recommended

Rinse the octopus thoroughly with cold water. Roughly chop the onion. Add half the onion and the bay leaves to the plenty of cooking water. A little lemon juice in the water should reduce the fishy smell. To tenderize the octopus, I use all of the methods one after the other: First, beat vigorously with a coarse meat tenderizer until the skin breaks, then rub it with a little lemon juice, and then dip it in boiling water three times before sliding it in. If you have some time, it also helps to freeze the octopus for two days. Without these preparations, the octopus will be rubbery, hard to chew, and will barely retain any flavor. Let the octopus cook for about 45 minutes. Tip: Ventilate the kitchen as well as possible during cooking. During the cooking time, mix the oil with the paprika and garlic and prepare the fried potatoes. Fry the potato slices with the second half of the onion and a little oil until golden yellow, or at most, light brown. Do not over-brown, as the roasted flavor will be too strong for the octopus. The fried potatoes are evenly distributed on the bottom of a dish suitable for the oven grill. Use a toothpick to check whether the octopus is tender at the base of the tentacles (where the meat is thickest). Remove the octopus and rinse under cold water, peeling off only the loose pieces of skin, leaving the rest on. Quickly slice the tentacles into slices, about 5mm thick, and cut the other pieces into similarly small pieces. Then place everything in a sufficiently large bowl, add the oil, paprika, and garlic mixture, and mix well. Now distribute the octopus pieces as evenly as possible over the fried potatoes, with the tentacle pieces cut side up. Place everything in the oven with the grill function for 5 minutes. Add salt to taste at the table. Recommendation: A (semi-)dry white wine such as Pinot Gris goes very well with it.