In Galicia, where I live,pulpo/polbo, it´s the national dish and a delicacy.
The key is to boil it properly.Not too hard, not too soft.Then,cut it with some big scissors,add salt and paprika and olive oil, of course.If you boil some potatoes as well, the pleasure is complete.
Today I tried it in a carpaccio style,with finely sliced melon on top…really sophisticated and yummy…