Level: Sous Chef

That looks spectacular! Served whole, it has that dramatic “wow” effect 🤤

Delicia total. A mi me gusta más en láminas

Level: Stagier

Qué bueno. Me llama más la atención la presentación con el pulpo entero.

Maloles, that sounds absolutely beautiful—classic Galician flavors with a touch of elegance from the mixed flowers. Personally, I’d go with split presentation: slice the tentacles into thick, angled pieces and fan them out over the potatoes. It’s traditional, easier to eat, and lets that paprika and olive oil shine across each bite.
Grilling adds such a lovely char, so showing off those edges works best when the octopus is sliced. But if you’re going for drama or a centerpiece feel, serving it whole with the tentacles curled naturally could be stunning too—especially if plated with height and contrast.
Either way, your flavor combo is spot on.

Level: Stagier

Creo que de las dos formas quedarían espectacular.