Steps

1. Finely chop the garlic. [Chef's Tip!] Remove the core of the garlic to prevent bitterness from burning.
   🕒 05:07
2. Refrigerate finely chopped garlic for short-term storage, or freeze if preparing a large quantity. Garlic oil can also be used in salads.
   🕒 06:00
3. Remove the seeds from the red chili pepper. [Chef's Tip!] Carefully remove seeds to avoid bitterness when the chili burns.
   🕒 06:27
4. Slice the boiled octopus into bite-sized thin pieces.
   🕒 07:03
5. Boil the potatoes until tender enough for a chopstick to pass through easily, then peel them. [Chef's Tip!] Russet potatoes or similar starchy varieties are ideal for this dish.
   🕒 07:17
6. Cut the peeled potatoes into bite-sized pieces.
   🕒 08:06
7. Heat the finely chopped garlic and olive oil in a frying pan over low heat to release the aroma.
   🕒 08:23
8. Add the red chili pepper, if desired.
   🕒 08:42
9. Add the boiled and cut potatoes to the infused oil and sauté, mashing them as you cook.
   🕒 09:02
10. Lightly season with salt once the potatoes start to break down.
    🕒 09:27
11. Once the garlic aroma has infused the potatoes, add the sliced octopus and warm through while sautéing. [Chef's Tip!] As the octopus contracts, its flavor is released, and the potatoes absorb this deliciousness.
    🕒 09:30
12. When everything is nicely combined, add the chopped parsley.
    🕒 09:59
13. Finally, mix in the extra virgin olive oil.
    🕒 10:17
14. Plate the salad and drizzle with additional extra virgin olive oil, if desired.
    🕒 10:38