Grilled octopus skewer

Thoroughly clean the octopus after thawing it by cleaning the inside of the head well and cutting it under the eyes.

In abundant boiling water, without the addition of salt, cook the octopus by immersing it and allowing it to boil for long enough that the meat can be pricked without resistance. It should now be "al dente".

Leave covered resting in hot water the time necessary for it to soften. Time left soaking will depend on the size of the octopus.

Cool octopus while fully stretched, cut the legs and pierce with a skewer, paint with paprika oil and grill.

Add the sauce made with smoked paprika, oil, and coarse sea salt.