Pulpo Con Cachelos – Octopus and Potatoes

Bring a large saucepan of water to a boil along with the onion slice. When it boils, hold the octopus by the head and plunge it into the boiling water. Remove and repeat two more times. Later simmer at low temperature for 20 to half an hour. Later it should be tender. Cut the potatoes in half and cook them in the same water in which the octopus was cooked.

With scissors, cut the octopus into pieces of about 2 cm. Arrange together with the potatoes on wooden boards. Sprinkle with garlic, paprika, salt and olive oil. Serve the octopus with a red Ribeiro wine.

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