You are going to lick your fingers with this plate. Today we have thought about give a twist to a classic and easy recipe as the octopus with potatoes and pepper. The result is amazing, if you want to surprise to your guests, this recipe has everything: a delicious taste and an original presentation.

Octopus is a seafood, but, in comparison with the rest of them, it has a low energetic value besides a low cholesterol and proteins content. Among the minerals, it is important to highlight the intake of calcium and vitamins A and B3. The garnish of potatoes complements the nutritional value of the plate, including a source of carbohydrates. Due to spicy condiments of octopus, it is not recommended to digestive problems or heavy digestions.

Elaboration:

Boil the potatoes with skin until tender in a tall pot with water. Once ready, drain them, let them cool and remove the skin.

Chop them and pass through the potato masher, once it has a fine texture, add the butter and mix until it is integrated into the puree, it has to be smooth and homogeneous. When it is ready, let it cool completely.

Spread a sheet of plastic wrap on a smooth working surface, anoint it with a bit of Betis olive oil and place a spoonful of mashed potato in the center. Place another sheet of film paper on top, and crush the mash to make a flat circumference of potato with the help of a rolling pin or with the palm of your hand.

You can use boiled octopus or boil it just like we have taught you in other recipes.

Retire the film paper of upside and place over the circumference of potato, some pieces of boiled octopus, add a pinch of salt, black pepper, some drops of virgin olive oil and pepper to your taste.

Take the four corners of the paper and join them until confine the octopus in a ball of potato. Press well tumbling the sheet of film paper and closing just like it was a candy, carefully, trying not to crush the ball of potato and reserve.

When you serve, heat the balls with the film in the microwaves for some minutes. Then, take the paper carefully and place de balls over the dish. You should not manipulate so much. Decorate with the flowers and aromatic herbs. Dress with a little Betis olive oil, a pinch of salt and a pinch of pepper over the potato.

Note: quantities for 4 dinners, cooking in 15 min., preparation in 20 min.