Ingredients
- an octopus
- 600 g potatoes
- 150 g milk
- 100 g butter
- 2 files
- half onion
- laurel
- salt
- extra virgin olive oil
For the octopus recipe with lime puree, wash it and remove the beak
which is attached to the tentacles. Bring a casserole over the heat with plenty of salted water flavored with onion and a bay leaf.
Immerse the octopus in boiling water and boil it for about 40 minutes. Finally drain it, cut off the tentacles and divide the rest into large pieces. Heat a frying pan with a veil of oil on the lively flame and toast the octopus for 2-3 minutes until it becomes crisp.
For the puree: prepare it while cooking the octopus: peel the potatoes, cut them into slices
and boil it in plenty of salted water for 20-25 minutes; drain them, mix them vigorously with milk and butter using a whisk, until you get a mashed grainy consistency; set salt and add the juice of the 2 files. Serve the octopus with the puree, accompanying as desired with croutons.