Braised octopus with potato parmentier

Boil the potatoes in their skins until soft (about 20 min).

Peel the potatoes and mash them together with the butter to obtain a puree.

Bring the milk to a boil in a saucepan (medium heat). When it boils add the buttered mashed potatoes and mix well.

Season to taste: in my case, salt, pepper and Provencal herbs.

Dry the boiled octopus well to remove as much water as possible. Sear for a minute and a half per side in a VERY hot pan without oil.

Cut the octopus into slices and assemble the dish: parmentier on the base, octopus slices and season with salt flakes, EVOO and sweet paprika.