Ingredients
1 kg of octopus, defrosted and cleaned
2 spoons of de-stoned green olives
2 spoons of pine nuts
Extra virgin olive oil
Instructions
Dip the octopus three times, holding it by its head, in a pan of boiling water. This will curl the tentacles.
Place the octopus in the pressure cooker, cover with 250 ml of water before closing the pressure cooker, making sure that the safety valve is turned towards the wall and that the operating valve is closed and aligned with the handle.
Place the pressure cooker over a medium/high flame and wait until the steam coming out of the operating valve emits a light whistling noise, a persistent one. When this happens, reduce the heat to a minimum flame and count the cooking time from this point.
Cook the octopus for 12 minutes. Turn off the heat and open the operating valve. Wait until the pressure cook stops whistling and open it to check on the cooking of the octopus.
It will be tender, easy to pierce with a fork.
Leave the octopus in its water to cool down – this will make it more tender.
Once the octopus has cooled, cut it into rounds, leaving the curled tentacles intact. Place the octopus into a bowl along with the de-stoned green olives, cut into rounds, and the pine nuts, toasted for a few minutes in a pan.
Season with a drizzle of a light extra virgin olive oil and leave it all to soak and become flavourful in the fridge, for at least and hour, before bringing it back to room temperature and then serving.