• Remove the octopus from the freezer the day before and allow it to defrost in the fridge.
• Clean the octopus, clearing the head and removing the eyes and beak.
• Bring a large pot of water to the boil with a pinch of salt, the onion and the bay leaves.
• Scare the octopus by dipping it in the boiling water 3 times and pulling it out.

  This makes the octopus stiffen, so the skin does not fall off during cooking and makes the tips of the tentacles curl.
• Cook the octopus on a medium heat for between 20 to 45 minutes, depending on the size of the octopus.

  Make sure the octopus is covered with water throughout cooking.
• If required, add the potatoes to the pan, return to the boil and simmer.
• After 20 minutes check if the octopus is cooked by piercing the thicker tentacles with a wooden skewer.

  Octopus should be al dente,just like pasta. You should feelthe same resistance as a cooked potato.
• Once cooked, allow the octopus to rest in the cooking liquid for 20 minutes, then drain onto a serving platter.
• To serve, cut the octopus and potatoes into ½ inch thick slices. Pulpo a la Gallega is traditionally served on a wooden base with a base of sliced potatoes topped with the sliced octopus, seasoned with sea salt, pimenton and a good drizzle of olive oil.

Optional

• After cooking the octopus slices can be placed in a pan of warm olive oil and allowed to infuse for a while until heated through.

  This is the way to heat shop bought ready cooked octopus.