Octopus Potato Salad Pulpo A La Gallega

Ingredients

• 1 small onion, peeled and halved
• 1 bay leaf
• A 4-pound octopus; or two 2-pound octopuses, thawed if frozen
• 1 1/2 pounds new potatoes or fingerling potatoes, boiled and peeled
• Extra virgin olive oil
• Pimenton de la Vera (see Note)
• Coarse sea salt, such as gray salt
• 1 tablespoon chopped Italian parsley
• Lemon wedges (optional)

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