A fresh octopus
1 red onion
500 g potatoes
a spoonful of capers
2 tablespoons black olives
a small bunch of parsley and basil
salt and pepper.
Cook the potatoes, peel, slice, sprinkle white wine and place on a plate.
Cook the octopus in a light broth flavored with a glass of white wine.
As soon as it is cooked remove from the heat, but let it cool in the broth. Then drain, depriving the skin and slice.
Pelatre dipping tomatoes into boiling water, remove seeds and cut the flesh into cubes.
Peel onion and slice in thin rings.
Chop the herbs, mix a few tablespoons of olive oil, salt and freshly ground pepper.
Amalgamatre gently potatoes with octopus with onion, capers, olives and tomatoes.
Season the ingredients with the sauce and let marinate a while before serving.