Ingredients: For 4 People 2 kg of octopus 1 kg of sweet potato 200 g of garlic 150 ml of olive oil 150 ml sherry vinegar or port wine 1 bay leaf Salt (q.b.) Pepper (q.b.) Preparation Cook the octopus in plenty of water for approximately 45 minutes (do not use a pressure cooker). Separately, cook the sweet potato and, also on the stove, over low heat, slowly confit the garlic in abundant olive oil, until they become blond and set aside. Place the already cooked octopus on a baking tray, add the sweet potatoes and drizzle with the olive oil and confit garlic. Season with salt and pepper, add the bay leaf and place in the preheated oven at 160'C for 10 to 15 minutes. Moments before taking it out of the oven (the octopus should be crispy), drizzle with the sherry vinegar. Source and Rights: http://teoriadacor.blogspot.com/2021/01/polvo-no-forno-com-alho-confitado.html
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