Pulpo a la Gallega

Octopus boiled tender, sliced into rounds, drizzled with olive oil, sprinkled with smoked paprika (pimentón) and flaky salt, served on wooden plates over slices of boiled potato. The Galician dish, almost minimalist; the octopus is the star, the pimentón the only assertive note, and the boiled potato a textural unifier. Trimethylamine rules out oak absolutely.