OCTOPUS SALAD COOKED IN PAN WITH BOILED POTATOES:
35.27 oz of fresh octopus
1 large shallot
2 packages of chive
1 generous glass of prosecco
1/2 cup of water
salt, extra virgin olive oil to taste
4 large potatoes
some marjoram leaves for decoration
1) Finelly cut shallot and chive and cook with some extra virgin olive oil and a generous glass of prosecco then add octopus that was already cooked, keep it in the pan no more than 15 minutes at medium fire.
2) Add 1/2 cup of water to prevent the octopus to stick to the pan.
3) Add to your pan and your octopussy 4 large potatoes, making sure to cut them into cubes so that they cook well.
4) Season with oil and salt.
An interesting alternative can be to cook the potatoes separately in water and saffron for an exclusive chromatic matter.