Pasta with Octopus and Potatoes

Method

1. Bring a pot of water to a boil and add 2 bay leaves, 1 carrot (whole), 1 celery stalk, 4–5 black peppercorns, and the octopus (about 1 kg, cleaned).
2. Cook the octopus for 30–40 minutes, then turn off the heat and let it rest covered for at least 30 minutes (up to 1 hour).
3. Remove the octopus and reserve the cooking liquid. Reheat the liquid.
4. Slice half a large onion and sauté it in a generous drizzle of olive oil with half a chili pepper in a large pan.
5. Cut potatoes into chunks and add them to the pan along with a ladle of the reserved octopus broth. Cook until the onion is soft and the liquid has mostly evaporated.
6. Add more broth to cover the potatoes and cook for 4–5 minutes, until the potatoes are nearly falling apart.
7. Add the pasta (mezze maniche or similar short pasta) to the pan, cover with more octopus broth, season with salt, and cook until al dente, stirring occasionally and adding broth as needed.
8. Meanwhile, slice the octopus tentacles. (Optional) Sear a few pieces in a little oil in a non‑stick pan until lightly charred.
9. When the pasta is almost done, stir in the sliced (or seared) octopus and let everything finish cooking together. Adjust salt if needed.
10. Let the pasta rest off the heat for a minute, then serve. Garnish with chopped parsley, a sprinkle of fresh chili or chili flakes, and a little lemon zest.