Octopus coulant, a perfect dinner with surprise

Preparation

1. Start by preheating the oven to 180 degrees while you peel the potatoes, cut them into cachelos (medium pieces), and cook them in boiling water with a drizzle of oil and a little salt.

2. Let the legs cook for approximately 25 minutes. Once that time has passed, check that they are ready by simply piercing them with the fork. Once cooked, put them in a bowl, and add a little salt, a little oil and chopped parsley. With the help of a fork, mash them until you get a mashed potato.

3. Prepare an oven rack, and put on it a baking paper and two rings to serve. Place the well-compressed mashed potato at the bottom of each ring so that it is compact. And fill it to the top. Once you have it full, make a little hole in the center to put the raw egg yolk that we will have previously prepared, separating the white from the yolk.
   Introduce the yolk into the hole and put the mashed potatoes over the yolk again, being careful not to break the yolk.

4. Once we have it, carefully remove the ring, and begin to decorate the coulant with the slices of octopus, a little sweet paprika and Maldom salt.

5. Put in the oven for 3 minutes at 180 degrees, so that the yolk cooks a little but without curdling. When you take it out of the oven, be careful not to break each coulant and garnish again with a little paprika on the plate and maldon salt.