I learned this technique from Visi Irizar in San Sebastian. It is an amazingly easy preparation, in fact the most challenging part is cleaning the octopus. With luck, you have a fishmonger who will clean it for you. If you've never before prepared octopus, this is a great way to start.
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<br />It is best made with a medium-sized octopus, say 2-3 pounds. Smaller than that is not really appropriate. If all your fishmonger has a is a giant, that works as well...as long as you can buy just a tentacle or two!
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<br />Fresh octopus will, generally, have been beaten already, but if you're catching your own, it is important to thwack it on the dock to tenderize it. A better alternative is simply to use an octopus that has been frozen!
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<br />The quality of pimenton (Spanish smoked paprika) you use is also important. "de la Vera" is the best! You can use either sweet or hot, depending on your preference. I use both, just depends on my mood and who I'm making this for. - innoabrd

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