Preparation

Cook the octopus in salted and acidified water for about two hours, until it is tender, and leave to cool in the water.

A good tip is to check that water is about 85 degrees, since if it boils a lot the octopus tentacles and skin would lose their texture.

Boil the peeled potatoes in salted water and mash them using a fork, then season with dill, salt, pepper and extra virgin olive oil.

Rub the sliced sausage in the ground paprika, put it on a sheet pan and let it cook until it gets crispy.

Brown the lukewarm octopus tentacles in a very hot plate.

Arrange the mashed potatoes, the octopus and the salami chips as you wish in the serving plate.