Preparation

In a pressure cooker, cook the octopus, along with a whole peeled onion.

Apart, cook the sweet potato with the skin in salted water, for 15 minutes.

Pre the oven at 200º C. Drain the octopus and cut it into pieces, for a dish. Drain the potatoes, cut them in half, and place them around the octopus, as well as the sliced ​​garlic, the onion in segments and the courgette in half-moons.

Drizzle with white wine and oil and season with salt, pink peppercorns and rosemary.

Bake for 25 minutes. Remove and serve.

Ingredients

  • 1 octopus (2 kg)
  • 500 g sweet potatoes
  • 4 cloves of garlic
  • 2 Onions
  • 300 g courgette (zucchini)
  • 1 dl of White Wine
  • 1 dl of olive oil
  • salt q.s.
  • pink pepper q.s.
  • rosemary q.s.