Galician-style Octopus (Pulpo a la Gallega)

Name: Mesón la Encina
Address: C. del Rio Badiel, 12, 28803 Alcalá de Henares, Madrid, Spain, Alcalá de Henares, ES

Sliced cooked octopus served over a base of boiled potatoes, all dressed with olive oil, paprika, and coarse salt.

The tapas dictionary

pulpo a la gallega: Boiled octopus, sliced and seasoned with olive oil, coarse salt, and paprika. A traditional dish from Galicia.
Pimentón: Pimentón is a Spanish spice made from dried, ground red peppers. It can be sweet, bittersweet, or hot, and is often smoked. It is used to add colour and flavour to stews, cured meats, and other dishes. Its origin is mainly associated with the region of Extremadura.