Octopus Salad with Pickled Onions and Pimentón

Octopus salad is one of the most delectable things I know. Octopus is tricky: if you let it boil, it will toughen. Simmered slowly—and I mean really slowly—in an aromatic broth, you coax it into staying tender. The meat emerges succulent and savory. Pimentón is a flavorful smoky Spanish paprika available sweet (dulce) or hot (picante); Pimentón de la Vera is the best. The octopus’s inherent sweetness is offset by a drizzle of olive oil and a sprinkle of smoky pimentón.