- 1 kg of octopus
- 350 g potatoes 2 bay leaves
- 3 tablespoons extra virgin olive oil
- 1 handful of pine nuts
- 1 tablespoon chopped parsley
- 4 leaves of parsley
Wash the octopus and put to boil in cold water for about 45 minutes and let it cool in its cooking water, wash the potatoes in their skins, peel them, cut them into squares and put to boil in regular water with 2 bay leaves for 10 minutes, they are al dente drain and throw the bay leaves. Drain the octopus, cut into pieces and do regular jumping in a pan with 1 tablespoon of extra virgin olive oil with the potatoes for about 2 minutes, add the pine nuts at this point and jump on it even for 1 minute seasoning with salt.
Serve into 4 serving dishes, helping with the help of a coppapasta. Sprinkle with chopped parsley and decorated with parsley leaves.