1 Tin Octopus (drained)
4 Tbsp Extra Virgin Olive Oil
1 Tsp Pimenton de la Vera
1 cup long-grained rice
1/4 tsp saffron
Bring two cups of salted water to a boil. Add rice and saffron, then turn to simmer. Cook for 15-25 minutes, depending on rice. Start checking the rice for doneness after 15 minutes.
Heat olive oil in a small skillet. Add pimenton de la vera and stir to infuse the pimenton into the oil. Toss in octopus and cook to warm through and coat with the spicy oil.
Fluff rice, then top with pimenton oil and octopus. Garnish with toasted almond slices or pine nuts.