Ingredients to serve four:

• 2 stems of leek
• 1 kg of octopus
• 1 soup ladle of olive oil
• 1 large potato
• 2 sprigs of rosemary
• 1 litre of water or, preferably, fish stock

Preparation:
Remove the octopus' eyes and beak, then rinse under clear water. Using a large pot, boil for 30 minutes in slightly salted water. Chop the leek into fine rings. Heat the olive oil, then add and slightly braise the leek. Chop the potato into bite-sized bits. Pluck rosemary leaves off the sprig and chop finely.
Once the octopus is cooked, sever tentacles and chop up using a blender. Add this to the braised leek and add a litre of hot fish stock. Then add the potato and rosemary, and leave to simmer for an hour. Add salt to taste and serve piping hot.