3 medium Dutch cream potatoes, peeled and cut into quarters
800g octopus hands, cut into individual tentacles and washed
salt and white pepper
Pour the oil into a baking dish approximately 26 cm x 36 cm and place over a gentle heat on your stove top.
Once the oil starts to warm, add in the cayenne pepper, cinnamon and garlic. Stir this around gently for about 3 minutes by which time you will see it sizzling and be able to smell all the aromas releasing.
Add the thyme, olives, octopus and some seasoning; give it all a good stir to coat in the oil and turn the heat to high. Give your octopus a few minutes and allow it to fry a little, making sure you turn it once or twice.
Add in the potatoes, combine and then cover the dish with a large piece of baking paper before sealing the top of the baking tray with foil. Place in a preheated oven at 150ºC (300°F).
Cook it for an hour before testing the octopus using a sharp knife tip. It should go into the largest piece easily with little to no resistance, if it’s not quite there yet, cook for another 10 to 15 minutes
Remove the baking tray from the oven and then turn the oven up to 200ºC (395°F). Discard the foil, remove the baking paper and you will find your octopus and potatoes mostly submerged in a sea of oil. Make sure that it is cooked by checking it with the thermometer.
Once your oven has gotten nice and hot again, slip the tray back in for another 15 minutes so everything becomes a little bit toasty and crispy. Serve immediately.