Octopus And Potatoes
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds octopus
- 2pounds waxy potatoes, peeled and cut into ¼-inch-thick slices
- 1teaspoon good paprika, or to taste
- ⅓cup extra virgin olive oil, or to taste
- Coarse salt to taste
Nutritional analysis per serving (6 servings)
410 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 37 grams protein; 908 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Simmer octopus in water to cover until nearly tender, for 1 hour or more (check with point of sharp knife). Add potatoes, and cook 10 to 20 minutes longer or until tender.
- Step 2
Remove potatoes to platter (wood is traditional), and octopus to cutting board. Cool octopus for a couple minutes; cut into bite-size pieces. Combine with potatoes. Sprinkle with paprika, drizzle with plenty of olive oil and toss gently. Top with salt, and serve.
Private Notes
Comments
I make a "cebolada" sauce of sliced onions or shallots with minced garlic and grape tomatoes sautéed in olive oil to serve with the octopus and potatoes. Caramelize the onions and garlic in the olive oil then add the tomatoes and cook until soft, crushing with the back of a wooden spoon, simmering on medium low heat until the liquid is mostly cooked off. Takes about 15 minutes. Salt and pepper to taste. I serve it warm under the octopus and potatoes.
Used to cook in oven with cork. I have found 12-15 min in pressure cooker works much better with less water loss or shrinkage.
Using a pressure cooker, time can be reduced to 25 mins. Just put the octopus inside the pan and add water until it's half covered only. If frozen just add it without defrosting and don't add water.
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