Pulpo a Feria

If you have time, freeze the gutted and cleaned octopus before using. If not, rub it well with lots of salt, pound it with a rolling pin to soften the flesh, and rinse it under cold water. Boil the potatoes in their skin until tender. Set aside. In a large stockpot, add the water and 5 tablespoons of the salt. Bring to the boil. Holding the octopus with a tong, or fork, dip it into the boiling water 3 times, until the tentacles have curled. Submerge it completely in the water and let it boil over a medium heat for 1-2 hours, or until the flesh is meltingly tender. Lift the octopus from the water and cut it into 2cm chunks. Cut the potatoes crosswise into thick slices. Serve the warm octopus and potatoes on plates, drizzle with the olive oil and sprinkle with hot paprika, parsley and some more salt.