Octopus with potatoes, a great classic of the “slow cook”. Present in all the seas and oceans, it is also widespread in the Mediterranean Sea. In the Mediterranean it is fished mainly in two different periods of the year: from September to December and from May to July. Today we combine it  with two Calabrian excellence: potatoes of Sila PGI and red onion of Tropea PGI.

Difficulty: medium
Preparation: 2 hours
Cooking time: 1 ½ hours
Preparation for: 4/6 people

1 kg of octopus
1 bay leaf
1 clove garlic
1 red onion of Tropea PGI
4 potatoes of Sila PGI
white wine
2 tablespoons chopped parsley
extra virgin olive oil

Clean the octopus washed thoroughly under running cold water, remove the entrails contained in the bag, the eyes, the central tooth and rub to remove the sticky coating.
Place water in a rather high pot, the octopus, the bay leaf and the clove of garlic.
Bring to a boil, then reduce to a minimum the heat and cook for 30 minutes.
While cooking the octopus, boil potatoes of Sila PGI in salted water for 30-40 minutes.
When cooked, turn off the heat and let the octopus in its cooking water for 10 minutes, then drain and cut into pieces (if octopuses are small leave the tentacles whole).
If you need, remove the skin.
When the potatoes of Sila PGI are cooked, peel them and cut them into pieces.
Chop the red onion of Tropea PGI and, having put in a pan with extra virgin olive oil and a pinch of salt, bay leaf and garlic clove previously already used, cook it gently.
Add the octopus pieces and turn up the heat, deglaze with white wine.
Once adjusted the wine, reduce heat and cook for a further 20 minutes, or until the octopus becomes tender, if necessary add warm water.
When cooked, put octopus and potatoes in a bowl, and season with extra virgin olive oil and parsley previously chopped.
Let stand at least twenty minutes and then serve it.

Enjoy your meal and have fun!