Clean the octopus and put it in a little olive oil, in a pot that has been heated very well. Cover and leave on low heat for 20-30 minutes, to simmer and drain. Cut it into pieces, while keeping its juice. Then heat a little olive oil and sauté the onion and garlic. Add the tomato paste KYKNOS insoluble and mix with a wooden spatula or ladle. Add the octopus and deglaze with wine.
Wait a few minutes and put the chopped tomatoes KYKNOS, bay leaf and salt and pepper in the pot. Simmer for about 15 minutes and add the potatoes. Cook until the octopus and potatoes are soft and the food is left with its sauce.
Serve on plates, sprinkling with extra freshly ground pepper and chopped parsley.
The cooking time depends on whether the octopus is fresh or frozen.
The taste of the food will be greater if it is cooked only with tomato sauce and without extra water, so you should always have it on low heat.