Ingredients

FOR OCTOPUS
1 octopus from pedrero
1 kg. of potatoes
Maldon salt

FOR THE PARSLEY OIL
1 dl. of extra virgin olive oil
1 tablespoon of chopped parsley

FOR THE OIL OF DRIED PEPPERS
1 dl. of extra virgin olive oil
6 dried peppers

Preparation

Cook the octopus, cut into slices and reserve the larger ones. Wash the parsley well and set aside. Remove the flesh from the dried peppers and set aside.
Mix the oil and parsley and chop in the Tourmix. Put them aside.
Mix the oil and the dried pepper pulp and pass it through the Tourmix. Put them aside.
Cut the potatoes into slices the same size as the octopus. Poach them and set aside.

Finish and presentation

Place the potato slices on the plate and place the octopus on top. Salt with Maldon salt and pour over the parsley oil. Garnish the dish with the pepper oil.