Octopus, potatoes and olives

Boil the potatoes, from cold water, and cook for 40min from when it starts boiling.

Once cooked, peel and smash the potates.

Transfer the potatoes in saucepas and add hot milk and a pinch of salt.

Stir until you have obtained a soft and smooth cream.

Add butter off the heat.

Create the base of our soft potatoes.

Lay the octopus tentacles previously cooked in boiling water (approximately 40 min, but that depends on the weight).

Cut in half our black olives and add them.

Finish with a hint of chilli pepper, parsley and extra virgin olive oil.