Serves 4

Prep time 60 mins


1 Octopus (you can also buy it precooked)
4 large potatoes, peeled
Sweet or hot red paprika, depending on your taste
Olive oil
4 slices of French toast


Heat a large pot on medium high heat, without any water. After a little while, add some water drops to check the pot is already hot. You’ll know it’s hot enough if the water drops quickly splatter and evaporate.
Put the octopus in the pot, spreading the tentacles and then place the washed potatoes between them to intermingle the ingredients. Add some salt.

Stir everything for a few minutes, cover the pot with its lid and let it cook on medium heat for 40 minutes. In this way, it will be steam-cooked with water and juices that release from the potato and the octopus, resulting in a very tender and tasty dish.

Once both are cooked, let both ingredients cool down, cut the octopus and potatoes in slices to be able to assemble the layers.
Get the bread slices and cut them with a round cutter. (You could also just cut them in square shapes if you don’t have cutter). Flatten them with a rolling pin, season them with oil, salt and pepper and bake them in the oven till slightly golden brown at 175degrees C

Place the (square or round) food ring mold on the plate at the table, putting a layer of bread first, then potatoes sprinkled with some paprika and add a little bit of oil; then a layer of octopus, another potato layer, ending with an octopus layer, adding on each layer some paprika and olive oil.
Garnish with fancy lettuce, or basil and rocket leaves.
To serve just remove the ring mold and enjoy.