Octopus and Potato Skewers

To prepare the octopus and potato skewers, the first thing to do is wash the octopus under running water. Then, place a large pot with water on the stove, and as soon as it starts to boil, dip only the tentacles of the octopus into the boiling water for a few moments, then lift the octopus 1. Repeat this operation 2-3 times or until the tentacles are well curled. Then immerse the entire octopus in the water, add 3 bay leaves 2 and the peppercorns 3. Let the octopus boil for one hour, then let it cool with the cooking water.

In the meantime, boil the potatoes 4. They should cook for about 30 minutes, depending on their size. The potatoes should be cooked but still a bit firm; use a fork to check that they're done correctly. Once cooked 5, drain them and let them cool. At this point, drain the octopus from the water 6.

Cut the bread crumb into cubes 7, place it in a blender cup 8, and blend until you get breadcrumbs. Transfer them to another bowl; chop the herbs with a knife 9 and add them to the bread.

Add salt, black pepper 10, and grated lemon zest 11. Mix everything together 12 and set aside.

Cut the octopus into rather large pieces. Each tentacle should be divided into 3-4 parts 13. Then peel the potatoes 14, and cut them into fairly large cubes as well; you'll need 12 15.

Now compose the skewers, piercing potatoes and octopus onto wooden sticks, placing a bay leaf in the middle 1617. Gradually transfer the skewers to a baking tray lined with parchment paper 18.

Drizzle them with a little olive oil 19, season with salt and pepper 20. Cover them with the previously prepared breading 21

and add another drizzle of olive oil 22. Bake in a preheated static oven at 392°F (200°C) for 20 minutes. Then take them out 23 and serve them hot 24.