Preparation

Arrange the octopus and cook it in water with a washed onion and the skin, a bay leaf, a sprig of parsley and peppercorns.

Then remove from heat, rectify the salt and let stand for 30 minutes.

Cut the potatoes into cubes. Wash the tomatoes, cut them crosswise, blanch them for 30 seconds, place them in a bowl of cold water to remove the skin and seeds.

Finely chop the garlic and onions.

Bring a pan to the heat with the oil, sauté the onion, the garlic and the remaining bay leaf until it is golden brown.

Then add the tomato and tomato pulp, cook for 2 minutes, add the Port and red wine and let it cook.

Add a sprig of parsley and remove from heat.

Turn the oven on 180 degrees. Pour the potatoes on a platter, spread the sauce, drizzle more octopus broth to cover the potatoes, and bake for 45 minutes.

Then add the cooked octopus cut into pieces, wrap and leave in the oven for another 10 minutes. Remove from oven and serve sprinkled with parsley or coriander.

Ingredients

  • 1 large octopus with approx. 1,600 kg
  • 1,200 kg of potatoes
  • 3 tomatoes
  • 2 large onions
  • 2 garlic cloves
  • 1 dl of tomato pulp
  • 1 dl of Port Wine
  • 5 dl of red wine
  • 0.5 dl of olive oil
  • 2 bay leaves
  • Parsley q.s.
  • Salt and pepper q.