Clean the octopus and place in the oil with 4 garlic cloves. Cook it for 2 and a half hours on a low heat and then let it cool in the cooking oil.
Meanwhile roast the peppers on a stone. Once roasted put them in a plastic cooking bag for at least 15 minutes to make them easier to clean. Cut them into strips and keep them warm.
For the preparation of the purée
Peel the potatoes and cut them into cubes, cook them for 25 minutes in a pan adding the vegetable stock previously beforehand , a little oil, a teaspoon of sweet paprika powder and 200 g of roasted peppers.
Add salt and pepper as necessary. Transfer everything into a mixer and blend until you obtain a smooth and homogeneous mixture.
Place a little of the peppers purée and above it the octopus tentacles cut into rings inside a pasta cutter of diameter 6 cm. Add the chopped chilli and the parsley.
Decorate the dish with a spoon of Black Olives Cream “Compagnia” and the roasted pepper strips.
Complete with a swirl of raw Olive oil.
TIP: for added flavour add an anchovy fillet.