The recipe for Galician octopus or octopus ”a feira” (without potatoes) is one of the culinary attractions that is most representative of Galicia. Its difficulty lies in getting the exact point where the octopus has the perfect texture, neither too hard nor too soft. In this case we will use paprika and potatoes, although other recipes call for different ingredients, like onions. To get the best taste, the octopus should be frozen for 24 hours before using, so that the muscle fibers will break and you don’t need to soften the meat by hand (which is very laborious). Shall we begin?