Octopus with Potatoes
This is a favorite around our house. Serves 4.
- 2.5 lbs. fresh Spanish baby octopus (frozen is OK if fresh is unavailable, thawed)
- 1.5 lbs. fingerling or redskin potatotes
- 4 cloves garlic
- 2 T fresh, chopped parsley
- 2 T chopped onions
- 6 T extra virgin olive oil
- 3 T rice vinegar
- 2 t dried oregano
- 2 t dried basil
- 1 t dijon mustard
- juice of one lemon
Boil potatoes for about 15 minutes, then chill and cut into 1-inch cubes.
Boil octopus for 45 minutes. 10 minutes before the octopus is done, fry the cubed potatoes in 3 T olive oil, tossing occasionally to brown, then add the garlic and cook until fragrant (about 30 seconds) then add slices of octopus and gently toss with the vinaigrette and herbs. Serve warm.
Hi!
Question.. I’ve only had this dish in restaurants and will be making it myself.
I bought fresh baby octopi. Do I eat the heads or after they’re cooked cut the heads off?
Thanks!
Hi Jillian,
Yes, we eat the heads. They’re a little tougher than the legs so just cut them into smaller pieces. Hope it turned out great!