The creamy texture of our Arizona variety potatoes is served with sautéed soft octopus in this perfect summer recipe.

Ingredients for one person:
Octopus, 2 tentacles
Arizona variety potatoes, 500g
Cheese, 100g
Spring onion, 1 sprig
Extra virgin olive oil
Salt, to taste
Butter, to taste

Preparation
Boil the octopus together with a cork (which is used to keep it soft) and once cooked, cool it down in water and ice. In the meantime, boil the potatoes and, to one side, cook the spring onions with the butter in a non-stick pan. Once cooked, mash the potatoes and add the spring onions, cheese, salt and oil and then mix everything, creating quenelles by using two tablespoons. Meanwhile, sauté the octopus in a non-stick pan with some extra virgin olive oil for 5 minutes on each side. Plate up and serve.