Octopus with potatoes

Ingredients for 2 servings:

• 2 octopus (500-600 g each)
• 1 onion(s)
• 1 tsp salt
• 1 liter of water
• 1 bay leaf
• 1 small chili pepper(s), as needed
• 500 g potatoes (preferably organic), small
• 5 garlic cloves
• 1 tbsp coriander greens, chopped
• 150 ml olive oil
• 1 tsp salt

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 25 minutes

Powder for the lungs

Cook the two octopuses with the whole onion, bay leaf, and chili pepper in salted water for about 1 hour, until tender. In a steamer, this takes about 35 minutes. Pre-cook the potatoes in an uncovered pan with a little water and a teaspoon of salt for 10 minutes. The water should almost evaporate so that a fine salt crust can form on the skins. Crush the unpeeled garlic cloves with a wide knife. Place the potatoes and garlic cloves in an ovenproof dish, drizzle with some of the olive oil, and bake in the oven at 220°C (or on the grill) until the potato skins are lightly browned. Then add the cooked octopus for a few minutes and drizzle with the remaining olive oil. Serve in the dish. Sprinkle with the chopped cilantro. You can mash the potatoes beforehand in the dish (batatas a murro, or “punched potatoes”) so they absorb the garlic-infused olive oil, or everyone can do this on their own plates. The squid broth can be used as a base for a fish soup (bouillabaisse). This dish is served in Portuguese restaurants. The “lagareiro” is the “oil presser,” so olive oil is used very generously.