Galician Octopus

Peel the potatoes and cut them into thick slices. Place in a pot, cover with water, and add a pinch of salt. Cook until soft but still holding their shape, about 20 minutes.

Open the octopus packaging. If it's at room temperature, cut directly into pieces about 1 cm thick. If it's cold, steam or grill briefly.

Drain the potatoes and arrange them on a serving plate.