Cook the potatoes with the bay leaves. Check the potatoes with a fork and take them out of the water before they are completely cooked through. Place them in a bowl full of cold water. When the potatoes are just warm, peel them and cut them into slices.
In a saucepan, heat two tablespoons of the octopus olive oil with two crushed garlic cloves. Stir-fry for one minute. Remove the garlic.
Place the potatoes on dinner plates. Top with the octopus cut into pieces. Finish off with a drizzle of olive oil and a pinch of salt and paprika.