This recipe is typical of the northern regions of Spain (Asturias and Galicia). To prepare this recipe we need:

INGREDIENTS FOR 4 PEOPLE:

• 1 or 2 octopuses (depending on the size, about 2 kg in total)
• 2 cloves of garlic
• 2 tablespoons of natural tomato sauce
• 1/4 green pepper
• 100 ml red wine
• 2 onions
• 4 potatoes
• Olive oil
• Paprika
• Parsley
• Salt

PREPARATION:

In a pan with boiling water, place the octopus, holding it by the head and “shock” it three times (in other words, submerge it quickly and take it out three times). Between these "shocks", let the water boil again.

Cook the octopus on medium-high for about 50 minutes, until tender. With the aid of a pair of scissors, cut the octopus into pieces.

Dice the onion and the pepper, and sauté in a pan with hot olive oil. Add the crushed garlic, wine, chopped parsley, paprika and tomato sauce. Let it cook until the vegetables are soft, for about 15 minutes. Puree the sauce in blender until smooth.

Once you have peeled the potatoes, cut them up in small cubes. Fry them with plenty of hot oil (although you should not fry them fully, simply sear them).

In a saucepan, mix the potatoes, the octopus, and the sauce and let cook on very low fire for 10-15 minutes.

¡Buen provecho! ;)
@liber.prieto

Source of this post's pictures:

1. elcocinerofiel.com/wp-content/uploads/2013/12/494PULPOENCIBOLLADO_BL.jpg