Octopus and Potato Soup


2 to 3 pounds of octopus
½ cup of olive oil
2 pounds of chopped waxy potatoes
1 tablespoon of chopped garlic
½ cup of fresh parsley leaves
½ cup of white wine
salt and pepper


Cut two to three pounds of octopus into large pieces and cook for about an hour in a large skillet or Dutch oven with ¼ cup of olive oil, salt and pepper. Add about two pounds of chopped waxy potatoes, another ¼ cup of olive oil and cook for another forty-five minutes until both the potatoes and octopus are tender. Stir in one tablespoon of chopped garlic, ½ cup of fresh parsley leaves, and ½ cup of white wine and cook for another fifteen minutes until flavors are blended. Salt to taste.