Moscardini And Potatoes

Preparation:

Preparation: Boil the potatoes in their skins. Clean the octopus by removing the internal bone, the beak, the eyes and the vesicle. Wash them in running water. Boil the baby octopus in salted water with 2 tablespoons of wine vinegar, the lemon juice and the bay leaf. Cook them for about 15 minutes and drain them when tender. Keep them warm. Peel the boiled potatoes, slice them and place them on a serving plate, cover them with baby octopus and garnish with parsley.