Peel onion and garlic and cut into large pieces.
Add the washed and defrosted octopus to a pressure cooker, as well as the onion and garlic.
Fill the pressure cooker with water until the octopus is covered
Cook for 30 to 40 minutes.
While the octopus is cooking, start roasting the potatoes.
Wash the potatoes
Place the potatoes, along with the onion and garlic that were previously cut, with plenty of salt in a clay roasting pan.
Roast the potatoes in the oven at 180ºC for 30 minutes until they are tender.
When the octopus is cooked - after 30 to 40 minutes - remove it from the pressure cooker and let it drain and dry a bit.
Remove the potatoes from the oven, brush off the excess salt, and gently smash them with your hand or a wooden spoon.
Add the octopus to the smashed potatoes and drizzle with plenty of olive oil. If you 250 ml is not enough, add more
Let it roast in the oven at 180ºC for 10 to 15 minutes until the octopus and potatoes are slightly crispy.
Serve the octopus and smashed potatoes on the clay tray and garnish with a few parsley leaves
