Psychic Octopus, a feira
It has to be octopus, right? I´ve never cooked a real whole octopus in my life, and I´m not suggesting that you do. If you´re in Spain, or Greece, or somewhere civilized like that, then you can just amble down to the market and buy a couple of tentacles, boiled by your fishmonger. You can then slice at home, to be laid on slices of plain boiled potatoes, sprinkled with pimentón and coarse salt, and drizzled with olive oil. That´s it. Pulpo a la gallega, couldn´t be simpler.If you don´t, and I for one would have to look high and low to find some pulpo right now, then you can boil the potatoes and put some slices of ham on top, before doing the paprika/salt/oil thing.I´m sure Paul would prefer that version.