Roast octopus with olive oil mash and olives

Ingredients

For 1 serving

• Octopus220 g
• Potatoes200 g
• Black olives20 g
• Parsley5 g
• Extra virgin olive oil12 g
• Paprikato taste
• Saltto taste
• Black pepperto taste

Contains: shellfish

Method

1. Rinse the octopus, put it in a pan of cold water, bring to the boil and cook over low heat with the lid on for about 50 minutes, until a fork goes into the thickest part without resistance. Leave it to cool slightly in its water: it will stay more tender.
2. Meanwhile wash and peel the potatoes, cut them into pieces of about 3 cm, put them in cold water, bring to the boil, salt and cook for 20 minutes, until soft. Drain, keeping back some of the cooking water.
3. Mash the potatoes with a fork, adding half the oil, salt and a few spoonfuls of the cooking water, until soft but rustic; keep warm.
4. Pit and chop the black olives; wash and chop the parsley.
5. Drain the octopus, cut off the tentacles and pat them very dry. Heat the remaining oil in a frying pan over high heat until very hot and sear the tentacles for 3–4 minutes, turning, until crisp and golden.
6. Serve the octopus on the mash and finish with the olives, parsley, a pinch of paprika and a grind of black pepper.