A different octopus and potato salad than usual

1. Clean the octopus by removing eyes, guts and rostrum. Rinse it very well under running water. Beat it lightly with a meat tenderizer.

2. Bring a pot of water to a boil. Take the octopus by the head and dip the tentacles into the boiling water a few seconds 3 times in a row. Once the tentacles have curled, place the octopus on a plate.

3. Rinse the pot and fill it with cold water with a teaspoon of salt. Completely submerge the octopus in it with the head down. Once it starts boiling, cover with a lid and let it cook for about half an hour. Turn off the heat and let the octopus cook in its own water (without removing the lid).

4. Meanwhile, boil the potatoes (previously washed and cut into chunks) for about 20 minutes. Then blanch them in a pan for 10 minutes.

5. When the octopus is cooked (it will take about 1 hour in all), transfer it to a cutting board and, when cold, cut it into pieces.

6. Combine octopus, potatoes, and vegetables (previously boiled cut into small pieces) and tomatoes cut into wedges in a salad bowl. Add extra virgin olive oil, adjust salt and pepper and add a pinch of sweet paprika and toss to combine. Serve at room temperature.