Octopus and Potatoes with Olives and Chile

Preparation Peel potatoes and cut into 1-inch pieces. Generously cover with cold water in a medium saucepan and add 1/2 teaspoon salt. Simmer, partially covered, until just tender, about 12 minutes. Reserve 1 cup cooking water, then drain. Cook onion and garlic in oil with 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is just tender, about 8 minutes. Stir in red-pepper flakes and cook, stirring, 30 seconds. Add vinegar and cook until most of liquid has evaporated. Stir in potatoes, beans, octopus, tapenade, and 1/2 cup reserved cooking water and cook until just heated through. Remove from heat. Add more cooking water to moisten if necessary. Sprinkle with parsley and drizzle with olive oil. Serve with:shaved-fennel salad with oranges and Pecorino ; crusty bread

Preparation Peel potatoes and cut into 1-inch pieces. Generously cover with cold water in a medium saucepan and add 1/2 teaspoon salt. Simmer, partially covered, until just tender, about 12 minutes. Reserve 1 cup cooking water, then drain. Cook onion and garlic in oil with 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is just tender, about 8 minutes. Stir in red-pepper flakes and cook, stirring, 30 seconds. Add vinegar and cook until most of liquid has evaporated. Stir in potatoes, beans, octopus, tapenade, and 1/2 cup reserved cooking water and cook until just heated through. Remove from heat. Add more cooking water to moisten if necessary. Sprinkle with parsley and drizzle with olive oil. Serve with:shaved-fennel salad with oranges and Pecorino ; crusty bread