Peel the potatoes and cut into 8 mm thick chunks. Boil until you can pierce them with a skewer all the way through. (Or heat in the microwave.)
Finely chop the garlic. Cut the octopus into 8 mm thick chunks.
Add the olive oil and garlic to a frying pan and put on a low heat. Once fragrant, add the octopus and stir-fry on medium.
After 2-3 minutes, add in the potatoes and give them a quick stir-fry. Sprinkle with paprika powder, salt and pepper and keep stir-frying.
Once everything is mixed together, give it a taste and add salt if needed. Transfer everything to a plate and sprinkle over some paprika powder and dried parsley to serve.
Story Behind this Recipe
The dish I had in Spain was so great that I had to try recreating it.
The taste is really enhanced if you use good quality salt. Also try adding some black olive slices (about 5 olives should do the trick). Don't overcook the octopus! Otherwise it will become hard. Increase the amount of octopus if you like to 300 g for an even more satisfying meal.