There is something wonderful about combining sweet but salty octopus, slightly charred, with smoky paprika and lemon juice.
Don’t be intimidated by octopus – it takes a little time to prepare, but most of that is simmering time, and it is really easy to cook. If you’re buying fresh octopus, ask your fishmonger to prepare it for you by removing the head and mouth parts. I often use frozen octopus, which works just as well and is easier to find at Asian supermarkets and fishmongers. You can even make this with good-quality cooked octopus – vacuum-packed, not tinned – in which case you can skip the simmering stage.