Pulpo Al Hierro, Romesco Y Papas Rústicas

• Octopus
• 1 Spanish Octopus 3-4 kilos
• 1 head of garlic
• 3 roasted and peeled red peppers
• 30 grams of peeled and roasted hazelnut
• Olive oil
• 2 cups small potatoes with skin, washed and boiled
• Parsley
• Pinch of the best Spanish Pimenton
• Assembling the dish : Romesco Sauce
• 1 pinch sea salt
• spanish Paprika
• greek olives
• Olive Oil

1. We have to scare the octopus and immersing it in boiling water almost 3 times for ten seconds each time.The fourth time we left submerged in water. I boil it depending on the weight per kilo half an hour approx. My secret is that water should boil almost imperceptibly, just, over very low heat .
2. Once you retire, let it cool to not move his skin. Then I cut it and reserve .
3. Romesco sauce : I put the peeled and roasted peppers , roasted tomatoes , peeled and roasted garlic , peeled and toasted hazelnuts , salt and pepper . and emulsified with a mixer with olive oil . It is a red and creamy sauce.
4. On the other hand I smash the potatoes and put them to fry in oil until golden brown.
5. Then I turn on the fire , use a flat iron and dispose the oil and the octopus tentacles , I put them above other well hot plate and leave until they start having a golden colour.
6. I pait the dish withe the romesco sauce , the crispy potatoes with sea salt, golden brown octopus tentacle , Greek olives, a blade of Spanish paprika , chopped parsley and a thin thread of an excellent olive oil.

octopus, kilos, garlic, red peppers, hazelnut, olive oil, potatoes, parsley, romesco sauce, salt, paprika, greek olives, olive oil

Taken from food52.com/recipes/42087-pulpo-al-hierro-romesco-y-papas-rusticas (may not work)