It's a very traditional Spanish dish, with a little twist from my amazing stepdad. He loves cooking and always comes up with some amazing dishes. So let me share with you one of the many great recipes he has to offer. It doesn't take a lot of effort and you will have enough time to drink some wine while cooking.
@Günter Nosch: http://www.ateliernosch.de
Ingredients: (4 Servings)
1 kg waxy potatoes
1 kg of fresh octopus
1/2 red onion
1 bunch of parsley
1 mild onion (Tropea)
5 dried bay leaves
1/3 parsley root
1 chili
1 clove of garlic
1 bottle of white wine
2 tbsp white wine vinegar or white balsamic vinegar
1 lemon
Let's start cooking:
In a large pot bring the potatoes to a boil and let them simmer on low heat until they are soft inside
Now we will let the octopus simmer in a pot of water for that you will need
The chili without the seed, cut into half
Parsley root peeled and cut into cubes
Throw everything into a pot and pour in 1 l water and 1 bottle of white wine
Additional stir in 2 tsp of salt, vinegar, 5 bay leaves, half of the garlic clove and the red onion
Place the octopus into the pot and let it simmer on low heat for 30 minutes
While everything is cooking let's prepare the dressing
Cut up the mild onion finely and separate the parsley from its stem and cut coarsely
In the parsley-onion mix add in 100ml olive oil, 2 tbsp of fresh lemon juice and a pinch of salt and pepper
By now 30 minutes should have gone by so turn off the heat for the octopus and let it rest for another 10-15 minutes in the pot
Into a large salad bowl peel the potatoes and cut them into quarters
The octopus cut into mouth size pieces starting from the legs up to its head
If your fishmonger hasn't taken of its beak then, you should cut it out now
Mix everything including the dressing and serve directly
I recommend having a good glass of white wine with it best is a chardonnay
Enjoy!