Octopus with potatoes

Ingredients (4 people)

1 small Octopus
2 potatoes
Extra virgin Olive Oil
Sweet pepper

Freeze the Octopus. Leave in the fridge the day before cooking, conserve in a covered recipient covered with a kitchen cloth.
Put the Octopus in a casserole with the whole tentacles and without taking off the skin cover with water to about two fingers above the level of the Octopus. Heat with a medium a heat and leave bubbling smoothly twenty minutes after beginning to boil.
Retire from the heat and leave in the hot water for thirty more minutes. Then take out of the water , take off the head and working with the whole tentacles only, not cut, we serve in the distinct dishes together with the peeled and cut potatoes cover with the sweet red pepper and pour over with abundant oil and sprinkle with salt to taste.