MUGARDOS STYLE OCTOPUS

Ingredients
Serves 4: 2 kg of octopus, 4 potatoes, 1 green pepper, 1 large onion, 2 or 3 peeled tomatoes, oil, vinegar, sea salt, ½ teaspoon of cayenne pepper, ½ teaspoon of paprika and three cloves of garlic

Preparation
Dip the octopus three times into a copper pot filled with 2 litres of boiling water (this will make it softer and ensure that the suckers will not fall off the tentacles). Then leave it to cook on a low heat for 40 minutes. Strain off and save the water, which will be used to make the sauce. Peel and chop the potatoes and boil them in the same water. Then add salt. Chop the onion and place in a frying pan with oil. When the onion is soft, add the chopped pepper and tomatoes. Leave for 15 minutes before adding 2 or 3 tablespoons of the water used to boil the octopus. Place the potatoes in a deep dish with the chopped octopus in the middle. Immediately add salt. Fry the garlic and mix the paprika and cayenne pepper together. When the garlic is golden, add a tablespoon of the water and then the mixed paprika and cayenne pepper. You may also add a splash of vinegar. Then pour the sauce over the octopus