Cooked and sautéed octopus "a la gallega" with potato parmentier

We put a pot with a bay leaf and a little salt and add the octopus legs to cook them. We prick the fattest part and when we see it soft we take it out. In a saucepan we put water and a big potato or 2 small ones to cook cut in small cubes.

Once the potato is cooked, remove the cooking water and add a little salt and a splash of milk. Mash the potato and stir to obtain a kind of "parmentier".

Take the octopus legs and cook them for 1 minute in the frying pan.

We take a plate, put the parmentier on the bottom, the octopus on top and add the paprika, coarse salt and a dash of EVOO.