Galician octopus. Fill a large saucepan with water and 1 laurel leaf and leave to boil. Meanwhile clean the octopus under running water. When the water starts boiling, hold the octopus by the head, dip it in the water and take it out instantly for three times to curl the tentacles, then place it in the water to cook for 45-50 min. (calculated for a 1 kg octopus) on a slow fire. Turn off the fire and leave to cool. Drain the octopus, chop into 3-4 cm pieces and place on a serving dish. Drizzle with extra virgin olive oil, and sprinkle with salt and either sweet or hot paprika.