Pulpo i galisisk sauce

Octopus cooked in the classic Galician sauce of paprika, onion and sunflower oil, with a trace of cuttlefish ink darkening the sauce into something deeper and more savory than a plain tomato base. The octopus comes tender rather than chewy, meant to be lifted straight from the tin with good bread to carry the sauce, the whole can closer to a finished dish than a plain conserve.