Ingredients

• 1 octopus weighing 1/2 kg, gutted and cleaned
• 8 young potatoes (about 1 kg)

Vinaigrette

• 2 tablespoons chopped parsley leaves
• 2 cloves garlic, finely chopped
• freshly ground black pepper
• 1 tablespoon honey
• 7 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 3 tablespoons broth from the cooked octopus (it is salty, so we don't add salt to the vinaigrette)

Additions

• 2 tablespoons capers, drained
• 2 tablespoons chopped chives
• 1 teaspoon paprika powder (half sweet and half smoked)
• lemon wedges for serving

Preparation

1. Braise the octopus until tender according to the method presented in the film (1.5 hours of braising over low heat in a covered pot with the addition of olive oil, garlic and parsley leaves). Remove from the broth and cut into pieces, reduce the broth by half, to about 1 cup.
2. Scrub the potatoes and cook until tender in lightly salted water. Drain and cut into pieces. Prepare the vinaigrette by mixing the ingredients in a small bowl.
3. Arrange the potatoes and octopus on plates, drizzle with vinaigrette, sprinkle with capers, chives and red paprika (sweet and smoked). Can be served after cooling or while still warm.