A harmonious blend of tender octopus, crispy potatoes, and vibrant parsley pesto creates an unforgettable dish.

Ingredients:
🐙 Octopus: 750g
🥔 Baby potatoes: 300g
🌿 Parsley: 150g
🍷 White wine: 80ml
🫒 Olive oil: 75ml
🧈 Butter: 75g
⚫ Freshly ground black pepper
🧂 Salt

For the Broth (if using raw octopus):
🥬 Celery: 2–3 stalks
🥕 Carrot: 1
🧅 Leek: ½ stalk
🧅 Shallots: 3
🍋 Lemon: 1, whole
🍷 White wine: 70ml
🥄 Wine vinegar: 2 tbsp
⚫ Black peppercorns

Instructions:
1. Prepare the broth:
Combine celery, carrot, leek, shallots, lemon, 70 ml of white wine, vinegar, and peppercorns in a large pot. Bring to a boil.
2. Cook the octopus:
Dip the octopus into the boiling broth three times, allowing it to slightly cook, then submerge completely. Simmer for 40 minutes to 1 hour until tender.
3. Prepare the potatoes:
Boil the baby potatoes until tender, then drain. Gently flatten each potato with the bottom of a glass.
4. Make parsley pesto:
Blend parsley leaves with 80 ml of white wine and 75 ml of olive oil into a smooth puree.
5. Sauté and finish:
Melt butter in a skillet and fry the potatoes until golden and crispy on both sides. Sear the octopus in olive oil with 1 tablespoon of wine vinegar for a few minutes until lightly caramelized.
6. Warm the pesto:
Heat the parsley pesto in a skillet with butter, allowing the wine to reduce slightly, creating a rich and silky sauce.
7. Assemble and serve:
Arrange the octopus and potatoes on a plate, drizzle generously with the warm parsley pesto, and serve immediately.

Enjoy this exquisite, gour