Buy a ready-to-cook pulpo at the fishmonger.
Boil 1.5 liters of water with 2 tablespoons of olive oil, white wine vinegar and white wine, season with salt and pepper. Add the ready-to-cook pulpo – turn down the heat and simmer on low heat for half an hour. Then add the vegetables onions, fennel, carrots and garlic. Cut a lemon in half – squeeze both halves over the broth until smooth – then cut into slices and add to the broth form. Season the broth with bay leaves and half of the fennel seeds, simmer the broth with the pulpo repeatedly for about 20 minutes on low heat. In the last minutes test the consistency of the pulpo – it should still be juicy and a little bitey. Then remove and cut into slices while still warm. Mix the pulpo pieces with the vegetables and the cooked potato slices, a bunch of chopped spring onions and parsley. Then season with fresh pepper, olive oil, salt, lemon and the remaining fennel seeds – serve lukewarm – with bread and wine.
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