INGREDIENTS
500 g. purple potatoes • sunflower oil • 2 kg. octopus • 2 kg. tomatoes • garlic • onion • olive oil • red pepper • chives • orange juice • orange and lemon peel • truffle.

METHOD
Peel and slice the potatoes into cylinders about 4 cm. thick, and slow-fry them in the sunflower oil at between 60 and 75ºC.
Boil the octopus in plenty of water for twenty minutes over a low heat, then leave to rest in the same pot for another twenty. Once it has cooled, chop into pieces and set aside. Make a sauce using the tomatoes, garlic, onion and olive oil.
Reduce the orange and lemon juice and very finely dice (brunoise) the red pepper, the chives, the truffle and the orange and lemon peel.

PRESENTATION
Place the potato cylinders on the plate. Arrange the tomato sauce to one side and place the octopus on top. Finally, sprinkle over the citrus oil and fresh chives.

The octopus

The octopus is a cephalopod mollusc with eight arms, each having two rows of suckers. It has a characteristically soft body and well-developed brain, with two large, complex eyes, giving it excellent vision. It lives on rocky coastal bottoms and is a creature of nocturnal habits, feeding on crustaceans, small fish and molluscs.
When buying octopus fresh, make sure that the colour and sheen are as vivid as possible. In culinary terms, the Japanese tend to eat it raw, and consider it a true delicacy. Western tradition, above all as exported from Galicia, dictates that it should be boiled. Once cooked, this cephalopod offers a wealth of possibilities: a feira, with onion, with vinaigrette... In some parts of Southern Spain, naturally, it is also served fried.