Pan-Seared Octopus with Potatoes

Method

1. Bring water to a boil. Dip the octopus into the boiling water several times to shock it.
2. Add salt to the water (and an optional cork, as per tradition). Cover and cook for 25 minutes from the moment it returns to a boil.
3. After 25 minutes, turn off the heat and let the octopus rest in the cooking water for 20 minutes.
4. Remove the octopus, place it in a bowl with ice cubes to cool, then cover and refrigerate for 4-5 hours.
5. Reboil the octopus cooking water. Add 2 tablespoons of apple cider vinegar. Add the potatoes and cook for 5 minutes. Drain and let them cool.
6. Slice the cooled potatoes into rounds about 1 cm thick.
7. Heat olive oil in a large pan. Add crushed garlic cloves and rosemary. Sauté until garlic is golden, then remove garlic.
8. Add the potato slices to the pan. Cook over high heat until crispy outside and tender inside. Remove and set aside.
9. Cut the cooled octopus: separate tentacles from head, cut tentacles into large pieces, cut head into quarters.
10. In the same pan, add a little more olive oil if needed. Add the octopus pieces. Cook over high heat with the lid on, stirring occasionally, until the octopus becomes crispy on the outside.
11. Add the potatoes back to the pan. Toss to combine. Cover and heat through over low heat.
12. Turn off the heat. Sprinkle with chopped parsley and black pepper. Serve immediately.