Preparation

The day before, rinse the octopus well and place in a pan without water, with the onion, crushed unpeeled garlic cloves and chilli. Cook for about 45 minutes, initially on a high heat and with the pan uncovered. Once it comes to the boil, cover and reduce the heat to minimum. Remove the octopus from the pan as soon as it is cooked and reserve the broth.

Meanwhile, bake or roast the sweet potato in its skin.

Cut the onion and peppers, including the seeds, in julienne strips and the garlic in slices and dice the bacon.

Add olive oil to the cataplana and brown the bacon and the remaining ingredients. Add the white wine and bring to the boil.

Add the octopus cut into chunks, the paprika, the potatoes peeled and thickly sliced, and about 1 dl of octopus cooking broth.

Add the herbs, cover and boil for about 3-4 minutes.