Preparation

1. Let the octopus defrost.
2. In a pressure cooker place the octopus and the whole onion. Cover with water. Let it cook for about 20 minutes. If you don't have a pressure cooker, you can cook the octopus in an iron pan for about 40 minutes or until cooked.
3. Separate the head from the tentacles, reserving them on a baking tray.
4. Wash the potatoes well (use sweet potatoes if you prefer). 
5. Boil the potatoes with the skin and plenty of salt. Remove, drain and punch each potato. Arrange on platter.
6. Distribute the crushed garlic cloves and bay leaves on the platter and sprinkle with freshly ground white pepper and salt to taste. Water with olive oil. 
7. Place the boiled potatoes on a platter and drizzle with olive oil.
8. Place in a preheated oven at 180º. When the octopus is golden, it's ready!
9. Sprinkle the platter with chopped coriander and serve the octopus à lagareiro immediately, accompanied by a good white wine. Enjoy it!