750gr whole small-medium size octopus

375ml (1 ½ cup) water

1 tbsp. white vinegar

1 tsp smoked paprika

3 tsp extra virgin olive oil

Flaked salt

Lemon wedges to serve

• Cut the body (tentacles) into individual pieces and if they are large cut in half again. Rinse and drain.

• Place the octopus into a saucepan with the water and vinegar. Bring to boil and reduce heat to low, cover saucepan and cook for 40-50 minutes or until tender. The taste test is the best way to determine if they are tender enough, if when you taste they are still a bit firm simply put the lid back onto the saucepan and continue to cook until they are tender.

• vDrain octopus and place into a bowl.

• Add paprika and olive oil and stir well to combine and season with salt.

• Serve as a finger food or as part of Tapas plate with drinks.

• Alternatives: Pan-fry whole green prawns or squid strips in a little olive oil the sprinkle with paprika and salt.