INGREDIENTS
an octopus from Galicia
Potatoes from the Bierzo
French dressing and dry parsley

For the French dressing: 36 ml. of pure olive oil
36 ml. of Mencía vinegar
a pinch of salt
1/4 of a jar of diced roasted peppers

PREPARATION
Steam the octopus for 50 minutes. Depending on the number of guests, steam some potatoes which will then be cut in slices once they have been peeled. This is the moment for the presentation. Cover the bottom of a serving dish with the sliced potatoes, and put the diced octopus on them. The add plenty of French dressing. Making the French dressing is so simple that it consists of mixing all the previously mentioned ingredients in a bowl and then cool it down before its use. To decorate the dish, sprinkle some dry parsley before serving, and to wash it down with the youngest of our red wines, Valderica.

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