Spanish Octopus with Potatoes

Octopus is quite delicious and when cooked properly it can melt in your mouth. I’ve heard of so many different ways of preparing it and I believe that this is the most simple and less time consuming method of preparation. Some people say to “beat” the octopus so that it becomes more tender but it’s absolutely unnecessary! This is a low calorie, lean protein dish that is high in zinc and vitamin B6. Octopus is rich in omega-3’s, which is a fatty acid known to support heart health. This Mediterranean recipe will quickly become your favorite!

Spanish Octopus with Potatoes

Serves 4

INGREDIENTS

• 3 red potatoes
• 1 tsp black pepper
• cork from a wine bottle
• 4-5 lbs. octopus (it can be fresh or frozen, if frozen allow to thaw out in fridge overnight)

For The Sauce:

• 2-3 tbsp extra-virgin olive oil
• 1/2 onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp sweet paprika
• 1/2 tsp smoked paprika

Optional Toppings:

• capers
• lemon

DIRECTIONS

• STEP 1. Fill a large pot with water and place potatoes on the bottom. Add the black pepper and wine cork and bring to a boil.
• STEP 2. Once the water is boiling, dip the octopus in and out half way for 3-4 seconds to curl the tentacles. Add the octopus and cover.
• STEP 3. Reduce the heat and simmer covered for 45 to 60 minutes. Insert a toothpick into the octopus to see if it feels soft and tender. Turn off heat.
• STEP 4. Rinse the octopus and potatoes with cool water. Slice the potatoes in large circles and place on a serving dish. Cut the octopus tentacles into bite size pieces, discarding the head.

For The Sauce:

• STEP 1. In a skillet, heat olive oil over medium heat and add the onions. Sauté for 2-3 minutes, until soft. Add the garlic, sweet and smoked paprika. Sauté for another minute and add the octopus into the skillet. Toss well and turn off heat.
• STEP 2. Arrange octopus over the potatoes and serve with lemon or capers if desired.

Tools for this recipe: