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)


  1. Rinse the frozen octopus to remove ice and place in a pressure cooker with 1 cup of water.
  2. Bring to a boil over medium heat then cook for 10 minutes more.
  3. Turn off the heat and release the pressure. Remove the octopus and drain well.
  4. Bring a pot of salted water to a boil and add the potatoes.
  5. When they are almost cooked, remove from heat and drain.
  6. Preheat oven to 210*C (410F).
  7. Smack each potato with a wooden spoon to crack and flatten.
  8. Arrange octopus and potatoes in a baking dish. In a small saucepan, heat olive oil, garlic, parsley, bay leaf, and lemon juice.
  9. Bring to a boil over medium heat. Pour the sauce over the potatoes and octopus.
  10. Place the dish in the oven and cook until well browned. Serve immediately.
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