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Classic Pulpo Gallego (Galician Octopus Tapa)

Ingredients

• 1 (2 1/2-pound; 1kg) whole octopus, rinsed well (including inside head cavity)
• 1 medium yellow onion, peeled and halved (optional)
• 3 medium cloves garlic (optional)
• Kosher salt (see note above)
• Extra-virgin olive oil, for drizzling
• Pimentón dulce (sweet smoked Spanish paprika), to taste (see note above)

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