Polvo à Lagareiro (Octopus with Olive Oil and Potatoes)

• 1.5 kg Octopus, whole
• 900 g Yukon Gold potato
• 8 cloves Garlic
• 3 pieces Bay leaves
• 180 ml Extra virgin olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 large Lemon
• 20 g Fresh parsley

1. Put the octopus in a large pot and add the bay leaves. Cover with cold water and bring to a gentle simmer, then cook for 50 to 70 minutes until a knife slides into the thickest part of a tentacle with little resistance. Lift out the octopus and let it cool until you can handle it; keep 250 ml of the cooking liquid.
2. Meanwhile, heat the oven to 220°C (430°F). Put the potatoes in the same pot, add the reserved octopus liquid and top up with water just to cover; add 1 tsp of the fine sea salt. Simmer for 15 to 20 minutes until just tender, then drain well.
3. Tip the potatoes into a roasting pan and lightly crush each one with the base of a ladle or a potato masher so they split but still hold together. Add the garlic cloves and drizzle over about two thirds of the olive oil, then season with the remaining salt and the black pepper. Roast for 15 minutes to start crisping the edges.
4. Cut the octopus into large pieces, keeping the tentacles as intact as possible. Add it to the roasting pan, turning to coat in the hot oil and garlic. Roast for 15 to 20 minutes, basting once, until the octopus is lightly bronzed and the potatoes are golden.
5. Finely chop the fresh parsley and zest the lemon, then cut the lemon into wedges. Drizzle over the remaining olive oil, scatter with the parsley and lemon zest, and serve straight away with lemon wedges for squeezing. Taste and adjust seasoning with a pinch more fine sea salt if needed.

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