Name: Octopuses in their Ink Bule
Prep time: 480 min
Yield: 25
Cuisine: Mediterránea
Ingredients: 13 kilos octopus; 3 kilos tomato; 4 onions; 2 heads garlic; 1 cup olives, chopped; 1/4 cups Jalapeño chile; 2 kilos tomato purée; 200 grams almonds, sliced; 1/2 cups raisins; 2 bottles red wine; 2 tablespoons coarse salt

Preparation

Request 12 or 13 kilos of CLEAN octopuses. The octopuses should preferably weigh 750 grams each so that the tentacles are not too thin. Remove the eyes and skin from the octopus head, turn the head inside out to clean it. If they have ink, request it and freeze those innards; if not, buy the ink separately. Cook the octopuses with water in a pressure cooker, raising the temperature and checking so they do not become too soft; they should remain tender. Once cooked, remove all the skin so that only the octopus meat remains and chop it into small 1-2 cm pieces.