Name: Pulpo Gallego, Spanish Octopus with Paprika
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 people
Ingredients: 2 to 3 pounds octopus; 1 bunch of parsley; Tops from a fennel bulb; 1 sprig oregano; 2 to 3 green onions, (chopped roughly); 2 bay leaves; 4 garlic cloves, (crushed and minced); 1/2 cup extra-virgin olive oil; 1 tablespoon paprika; 1 teaspoon smoked paprika ((optional)); 1/4 teaspoon cayenne; Salt and black pepper; Lemon wedges to serve