• 1 big octopus
  • 4 potatoes.
  • 2 onions
  • 2 tomatoes.
  • 1/2 head of garlics
  • 1 leaf of laurel
  • Oil of olive
  • 450 ml of white wine
  • Salt and pepper


  • preheated The oven to some 180º
  • Short the onion in Julian, the potatoes in cubes or slices and the tomato in big pieces and do a bed with them in a Clean
  • Source the octopus and cut him the head (do not throw it) and afterwards the legs of one in one in one and places head and legs in the source, on of the vegetables
  • Adds the garlics, the laurel and salt pimenta to the taste. It irrigates with the wine and the oil.
  • It leaves to cook during 1 hour or 1 hour and average, until the octopus and the potatoes are tender.
  • It serves doing on the dish a bed of vegetables roasted and placing the legs of octopus by on.



  • 1 Octopus of 2 Kg
  • 1 onion
  • 1/2 kg of potatoes
  • Water
  • Salt
  • Go out sweet Pimiento and/or spicy
  • Oil of olive


Before preparing the dish, is very important to soften it previously. The cool octopus softens giving him hits or with a mazo, but luckily if we buy it frozen obtain the same result.

Put to descongelar the octopus a day before in the fridge.

Put to boil water without salt in a pota big and when it break to boil add the octopus, "scaring it". This technician consists in putting and take out the octopus some 3 or 4 times of the water to achieve that it do not fall him the skin during the cocción.

Afterwards, it enters definitively and it cooks during 30 minutes. It leaves to temper and short in pieces with the help of some scissors. Reservation.

It peels the potatoes and put them to bake in water of the octopus with a bit of salt. Escurre And the short in pieces.

It serves in a wooden dish the pieces of potato and places up the octopus cut. It dresses with oil of olive, pimiento and salt.