If you can get your hands on a couple of octopuses, here's what to do with them: Cook them in a pressure cooker for precisely ten minutes, which will ensure that they are tender and chewy, not tough. They are then baked with flattened potatoes (for more crispy surfaces) and a sauce made from olive oil, garlic, lemon juice, and parsely until nice and browned. Serve hot, with more lemon wedges alongside.
- 2 octopuses (weighing 1 kilogram)
- small potatoes (to taste)
- olive oil (to taste)
- 15 garlic cloves
- parsley (to taste)
- 1 bay leaf
- 1 tablespoon lemon juice
- salt (to taste)
- Rinse the frozen octopus to remove ice and place in a pressure cooker with 1 cup of water.
- Bring to a boil over medium heat then cook for 10 minutes more.
- Turn off the heat and release the pressure. Remove the octopus and drain well.
- Bring a pot of salted water to a boil and add the potatoes.
- When they are almost cooked, remove from heat and drain.
- Preheat oven to 210*C (410F).
- Smack each potato with a wooden spoon to crack and flatten.
- Arrange octopus and potatoes in a baking dish. In a small saucepan, heat olive oil, garlic, parsley, bay leaf, and lemon juice.
- Bring to a boil over medium heat. Pour the sauce over the potatoes and octopus.
- Place the dish in the oven and cook until well browned. Serve immediately.