Octopus and Potatoes

Ingredients

 1 whole octopus, weighing about 1.3 kg fresh

1 cup vinegar

1 onion, sliced finely

2 cloves garlic, chopped

450 g medium potatoes, peeled and cooked in their skins

1 red onion, finely chopped

3 cloves garlic roughly chopped.

1 teaspoon coarse salt

1½ tablespoons smokey paprika

¼ parsley, chopped

2 tbsp thyme, chopped

½ cup olive oil

 

Method

Method:

 Blanch octopus in boiling water for 3-4 mins, then put octopus in another pan of water and

boil with the onions, garlic and vinegar. Simmer for about 30 mins or until tender. Remove

and let it cool slightly.

When cool enough to handle, slide off the pinkish skin and discard.

Slice the potatoes in 1cm rounds. ADd to a hot pan with olive oil, cook on one side until

golden.

Turn the potatoes over and add onion, garlic and salt and saute for 2-3 mins.

Add octopus and saute for another minute.

Add a pinch of paprika, thyme and parsley and serve.