Octopus and Potatoes
Tender octopus is simmered or braised until soft, then sliced and combined with boiled potatoes, olive oil, garlic, and paprika to create a flavorful tapas dish. The potatoes absorb the seasoned oil while the octopus provides a slightly chewy, savory contrast, balancing textures and flavors.
As the dish is finished, a drizzle of olive oil and a sprinkle of paprika or fresh herbs enhance aroma and taste. Gentle tossing ensures even coating of the ingredients. The preparation emphasizes careful cooking of the octopus and simple seasoning to produce a harmonious, savory tapa with tender seafood and flavorful potatoes.
This easy version, made with canned octopus, is part of my Seven Fishes tapas.
Seafood
Mediterranean Potatoes ∙ Seven Fishes
Servings: 2Ingredients
- 1 can octopus
- 2 medium hard white potatoes (or 12 tiny potatoes)
- smoked paprika
- chopped parsley
- crostini, optional
Instructions
Boil
- Peel the potatoes.
- Boil the potatoes for 20 minutes or until they are fork tender.
- Drain the potatoes and lay out on a baking sheet to cool.
- Cut the potatoes into bite-sized pieces.
Sauté
- Heat olive oil in a skillet and add the potatoes to brown for 5 minutes.
- Cut any larger piece of canned octopus to bite sized.
- Add the contents of the can of octopus, including the liquid to the potatoes and stir.
- Simmer until the liquid cooks off.
- Add smoked paprika and stir.
- Remove the octopus and potatoes to a serving dish, then add a dash of lemon juice and fresh parsley.
- Serve with crostini (optional).