Baked Octopus on a Potato Base with Las Terceras DOP Manchego Cheese Gratin

INGREDIENTS

• 1 octopus (1.5–2 kg), pre-cooked
• 4 large cooked potatoes
• 150 g semi-cured Manchego cheese (Las Terceras dairy)
• Extra virgin olive oil
• Sweet Pimentón de la Vera (smoked paprika)
• Coarse salt

Preparation

1. Prepare the Potatoes

• Preheat the oven to 200°C.
• Wash the cooked potatoes well and slice them into ~1 cm thick rounds.
• In an aluminum tray, toss the potato slices with a generous drizzle of extra virgin olive oil, 1 teaspoon of sweet Pimentón de la Vera, and coarse salt to taste. Make sure all slices are well coated.
• Arrange the potatoes in a single layer on a baking tray lined with baking paper.
• Bake for 20–25 minutes, or until tender and lightly golden.

2. Prepare the Octopus

• Slice the cooked octopus into rounds about the same thickness as the potatoes.

3. Assemble and Gratin

• Once the potatoes are ready, remove them from the oven and place the octopus slices on top.
• Generously grate the semi-cured Las Terceras Manchego cheese over the octopus and potatoes.
• Increase the oven temperature to 220°C and grill/broil for about 10 minutes, or until the cheese is fully melted and golden.

Enjoy!