Ingredients for 4 people:

1 octopus of about 1 / 1.2 kg

4 potatoes of about 150/200 g each. (better if organic)

2 red onions

2 tablespoons of Zibibbo grape elixir

40 caper fruits in extra virgin olive oil

1 carrot

1 stick of celery

1 small onion

2 bay leaves

1 clove of garlic

Strong paprika

Extra virgin olive oil

Caper salt

Execution:

Gather the octopus in the pressure cooker *, after having thoroughly washed it and having removed the beak and eyes, with the onion, carrot, celery and a bay leaf, cover with cold water, close and cook for 20/25 minutes from the moment of hissing.

Meanwhile, boil the potatoes, starting from cold water with the bay leaf, the clove of garlic and a pinch of salt.

Cut the onions into julienne strips after having divided them into wedges, then brown them in a pan with a drizzle of oil, when they are well wilted, add a tablespoon of Zibibbo grape elixir and caramelize slightly, finally season with salt and pepper.

Drain the ready octopus and let it cool slightly, meanwhile in a small bowl emulsify the remaining Zibibbo grape elixir with a generous pinch of paprika and one of salt, then brush the tentacles stuck in a toothpick, then pass them on the hot grill for a few minutes on each side.

Drain the potatoes as well and mash them lightly with a meat mallet, then season them with oregano, caper salt and a drizzle of oil, then pass them on the grill.

Arrange the potatoes in the center of four plates, add the lacquered tentacles, the caramelized onion and top with the caper flowers.

* if you prefer, you can boil the octopus, dipping it in a vegetable broth for 40/45 minutes or until it is soft, then drain it and proceed as recipe.

Nb you can use the octopus cooking broth as a base for a good risotto