"Papas Arrugás" stuffed with grilled octopus and green basil mojo.

Clean the potatoes and put them in a casserole large enough to leave them in a single layer. Put a liter of boiling water and the coarse salt. Let them boil for 30 to 40 minutes over low heat. Pierce with a fork to know when they are well done. Remove excess water. Dry the potatoes very well in the pan (without water) over low heat, pour a little salt and pepper to taste on each one. While they are drying shake them gently and often, so that they wrinkle a little.

For the Green Basil Mojo Verde

Put all the ingredients in the blender and blend it well until there are no large pieces and it is very fine. Meanwhile, finely chop the octopus and marinate in the sauce.

When the potatoes are ready, cut them in the middle and open them a little to fill them.