Peel the potatoes.

Boil the potatoes for 20 minutes or until they are fork tender.

Drain the potatoes and lay out on a baking sheet to cool.

Cut the potatoes into bite-sized pieces.

Heat olive oil in a skillet and add the potatoes to brown for 5 minutes.

Cut any larger piece of canned octopus to bite sized.

Add the contents of the can of octopus, including the liquid to the potatoes and stir.

Simmer until the liquid cooks off.

Add smoked paprika and stir.

Remove the octopus and potatoes to a serving dish, then add a dash of lemon juice and fresh parsley.

Serve with crostini (optional).