Polpo con Patate

Method

1. Clean the octopus: remove the beak, turn the head inside out to remove the innards, but keep the eyes for later.
2. Bring a large pot of salted water to a boil. Add a cork (optional).
3. Dip the octopus into the boiling water 5–7 times, holding it by the head, until the tentacles curl.
4. Once the octopus is fully submerged, cook for 35–40 minutes (25 minutes per kg). Then turn off the heat, cover, and let rest for 30 minutes.
5. Meanwhile, peel the potatoes and cut them into cubes of uniform size. Soak them in cold water to remove excess starch, then rinse until the water runs clear.
6. Steam the potato cubes until tender but still firm (do not overcook). Once done, leave them uncovered to cool slightly.
7. Finely chop the parsley (pat dry first). Cut a garlic clove, remove the germ, and crush it. Mix the parsley and garlic together.
8. After the octopus has rested, remove the eyes. Cut the octopus into pieces roughly the same size as the potato cubes.
9. Season only the potatoes with salt. Add extra virgin olive oil and pepper to both the potatoes and the octopus.
10. Add the parsley-garlic mixture to the bowl.
11. Gently mix everything by transferring the contents between two bowls several times. This prevents the potatoes from breaking and ensures even coating.
12. Plate the dish. Optionally, squeeze a little lemon juice or add grated lemon zest on top. Serve.