Boil the potatoes after cleaning them. Cook until tender, then let them cool so you can handle them. Peel the potatoes.

Mash the potatoes well with a fork or a potato masher. Add salt, a little milk, the heavy cream to make it smooth, and finally the paprika—use sweet and/or hot paprika to taste.

Separate the octopus tentacles and save the liquid from the package (it can be used for making rice). Sauté the tentacles in a skillet with a little olive oil until lightly browned, then chop them into small pieces.

Mix the chopped octopus with the mashed potatoes. Stir well to combine everything. Shape the mixture into balls until you’ve used all the dough.

Dip each ball in beaten egg, then coat with breadcrumbs. Once all are coated, you can freeze them or fry the ones you want to eat.

Heat plenty of olive oil in a pan. When it’s almost smoking, fry the croquettes until golden brown. Place them on paper towels to drain excess oil as you finish frying them.

Serve the croquettes on plates. Since I had two tentacles, I used one as decoration, but you can also sauté, chop, and enjoy it if you like.