Polvo à Lagareiro (Roasted Octopus with Potatoes and Garlic)

• 1 medium Octopus, whole
• 900 g Yukon Gold potato
• 1 large Yellow onion
• 2 Bay leaves
• 2 tsp Fine sea salt
• 150 ml Extra virgin olive oil
• 8 cloves Garlic
• 2 tsp Sweet paprika
• ½ tsp Black pepper
• 15 g Fresh parsley

1. Put the octopus in a large pot and cover with cold water. Add the onion and bay leaves, bring to a gentle simmer, then cook for 45 to 60 minutes until a knife slips easily into the thickest part of a tentacle. Lift the octopus out and leave it to cool until you can handle it.
2. Heat the oven to 220°C (430°F). While the octopus cooks, boil the potatoes in well-salted water for 18 to 22 minutes until just tender, then drain well. Tip them into a roasting pan and lightly press each one to crack it open.
3. Cut the octopus into large tentacles and chunks, then add to the roasting pan. Add the garlic cloves and drizzle over the extra virgin olive oil. Season with sweet paprika and black pepper, then toss gently to coat.
4. Roast for 25 to 30 minutes, turning once, until the potatoes are golden and the octopus edges are lightly crisp. If the pan looks dry, spoon the oil over the octopus and potatoes halfway through. Rest for 5 minutes so the flavours settle.
5. Finely chop the parsley. Scatter it over the tray, then spoon the garlicky oil over each portion. Serve straight from the roasting pan with plenty of the oil and any roasted garlic.

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