Preparation time: 25 mins  |  Cooking time: 45 mins  |  To: 4-6

INGREDIENTS:

  • 1.2 kg octopus
  • 250 ml olive oil
  • 14 cloves of garlic
  • 1 onion
  • Salt
  • 900 g roasting potatoes
  • salsa q.b.

PREPARATION:

In a large pan, cook the octopus with about 5 liters of water, 50 ml of olive oil, a crushed head of garlic and an unpeeled onion.

Cook for 40 minutes, until tender. Check by sticking a fork into the thickest tentacles. Season with salt and let it cool in the water.

Wash the potatoes well and coat them in salt. To make them soft, place them in the oven at 160 ºC for 35 minutes.

Shake the salt off the potatoes well and add them to the tentacles. Increase the oven temperature to 180ºC.

Drizzle the octopus and potatoes with 200 ml of olive oil, distribute the crushed garlic cloves and bay leaves throughout the dish and sprinkle with white pepper.

Place in the oven. When the octopus is golden it is ready.