Galician-style octopus (Pulpo a la Gallega)

Name: Bar Casa Lebri
Address: Av. de Arcos, 2, 11405 Jerez de la Frontera, Cádiz, Spain, Jerez de la Frontera, ES

Slices of cooked octopus served over a bed of boiled potatoes, generously dusted with paprika and drizzled with oil.

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.