Pulpo a la Gallega (Galician Boiled Octopus with Smoked Paprika)

Fill a pot with enough water to cover 500 g octopus and bring it to a full boil over high heat. Add 1 bay leaf. When the water returns to a boil, hold the octopus by the head and dip only the tentacles in and out 2 to 3 times. Once they curl inward, lower the whole octopus slowly into the pot. Reduce the heat until the surface merely trembles and cook for 35 to 40 minutes. Aggressive bubbling can tighten the flesh and leave it rubbery. Turn off the heat but leave the octopus in the hot water for 10 minutes, allowing residual heat to finish it gently. Remove it when a chopstick or skewer enters the thickest section with only slight resistance. Separately boil 250 g potatoes until tender, tidy the skins if needed, and cut them into thick slices. Arrange the potato pieces across a plate without excessive overlap, forming a broad base for the octopus. Cut the rested octopus into thick bite-size pieces and distribute them over the warm potatoes. Drizzle evenly with 2 tablespoons olive oil, then season with 1 teaspoon smoked paprika and 1/2 teaspoon coarse salt. Serve while the potato layer is still warm and the finishing oil remains aromatic.