Brown the shallot in extra virgin olive oil, add the potatoes and then fill with water and then cook for about 35/40 minutes. When cooked, add the saffron and blend everything with the aid of an immersion mixer. To put aside. Drop the pasta in salted water and when cooked, drain and stir in the saffron potato purée, finish the dish with the octopus previously cooked in broth and the marjoram.
Enjoy your meal!
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