Octopus and potato rounds with mushroom sauce

For the octopus rounds

• 2 packs of Arbi Cleaned Octopus 500g
• 2 celery sticks
• 1 large onion
• 2 large carrots
• 4 juniper berries
• 7 peppercorns
• 4 bay leaves

For the potato rounds

• 2 medium potatoes, thyme, rosemary to taste
• salt and extra virgin olive oil to taste

For the mushroom sauce

• 300g mixed frozen mushrooms
• 1 shallot
• ½ onion
• a sprig of parsley
• salt
• pepper
• extra virgin olive oil to taste

For the octopus rounds

• Defrost the octopus under cold running water, meanwhile, boil the washed vegetables and spices in a saucepan of water. Add the octopus and cook for 50-60 minutes, letting it rest in its own water for 10-15 minutes after cooking.
• Prepare a 1-litre plastic bottle: cut off the neck and prick the bottom with a sharp object to allow liquid to escape. Press the octopus inside the bottle with a meat mallet or similar object. Wrap in cling film (with a weight on top) and place upright in the coldest part of the refrigerator for 24 hours, then remove the bottle and cut the octopus into 1.5-2 cm thick rounds.

For the potato rounds

• Wash the potatoes without removing the peel, then boil for about 10 minutes, drain and cut into rounds of about 1-1.5 cm. In a large non-stick pan with a drizzle of extra virgin olive oil brown the rounds on both sides, season with chopped thyme, rosemary and salt.

For the mushroom sauce

• Wash and peel the onion, shallot and parsley, chop and sauté in a pan. Add the frozen mushrooms with half a glass of water and cook for 5 minutes over medium heat.
• Blend part of the mixture, setting aside a few mushrooms for later addition to the sauce.

Presentation

• Before starting to assemble the dish, ensure the octopus is at room temperature or warm it slightly in the oven. Arrange it on a serving dish, add a drizzle of olive oil and season with salt and pepper. Place the potato on top and coat one side with the hot mushroom sauce. Add the reserved whole mushrooms and garnish with parsley