Preparation

The day before, make a marinade with the ribs cut into pieces, paprika, crushed unpeeled garlic and white wine.

Cook the octopus, well washed and without adding water, with 1 onion, 1 crushed unpeeled garlic clove and 1 bay leaf for about 45 minutes. Start this step with the heat on maximum and the pan uncovered, covering it immediately and turning the heat to minimum when it starts to boil. Reserve the broth.

On the day, bake the potatoes in their skins.

In the cataplana, sauté the potatoes, sliced in half, until golden and set aside. Brown the ribs in lard with the garlic. Remove half the fat, add the marinade and cook until tender.

Add the onion and cook for one minute.

Make alternate layers of ribs, potatoes, onions and octopus cut into pieces.

Add the desired amount of octopus broth and the coriander, and cook with the cataplana closed for about 5 minutes.