How to make
Place a pot with about 6 cups (1.5 liters) of water and the bay leaf on the stove. As soon as the liquid boils, add half of the salt and the potatoes - peeled and cut into pieces. Boil for about 15-20 minutes or until they completely soften (the time may vary depending on how big you cut the potatoes).
Strain immediately from the water and mash along with the remaining salt, 2 tbsp (30 ml) olive oil, cream and black pepper. The cream I have listed can be cooking or confectionery cream - unsweetened, for whipping. This will add an incredible creaminess to the mixture.
Cut the tentacles of the octopus into circles with an approximate thickness of 0.2″ (0.5 cm). In a small pot, heat the remaining olive oil over low heat, pour the spoonfuls of paprika and cayenne pepper, plus a little more salt. Immediately remove them from heat and stir for a few seconds.
Distribute the soft potato cream in cups, arrange pieces of octopus and pour a little of the olive oil emulsion on top.
Sprinkle with coarse flaky salt and serve immediately. Enjoy your meal!
