The two-or-two rule I apply for squid also applies when I cook octopus. You either tenderize it for 2 minutes or two hours; anything other than those times, your octopus will be chewy and inedible.
At the Filipino grocery store in Jersey City, I found a small frozen block of octopus for under $5. I wish I bought more because this Galician salad was so easy. It might take time to cook the octopus but once tender, it’s like tossing a simple salad together.
1 octopus, about 2 pounds, thawed, beak removed if necessary
4 medium potatoes, peeled, sliced
1. Bring a large pot of water to a boil and add a generous helping of salt. Put octopus in water and, when it returns to boil, cover and lower the heat to simmer. Cook for no more than 2 hours, until octopus is tender. When you have 30 minutes to go, add the potatoes and cook until tender.
2. Remove octopus and potatoes from pot of water and drain. Slice the octopus into smaller pieces. Separate the potatoes on a platter and sprinkle with paprika. Distribute the octopus on top of the potatoes. Drizzle with olive oil and season with some salt.