Ingredients (4 people)
1 small Octopus
Extra virgin Olive Oil
Freeze the Octopus. Leave in the fridge the day
before cooking, conserve in a covered recipient covered with a
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.