Ingredients
Equipment
Method
- Fill a large pot with water and bring it to a rolling boil. Carefully lower the octopus into the pot, tentacles first. Cook for 40-45 minutes until tender.
- Remove the octopus and let it cool slightly.
- In another pot, boil the potato chunks in salted water for about 15-20 minutes until soft but not mushy. Drain and set aside.
- Once cooled, slice the octopus into bite-sized pieces.
- Arrange the cooked potatoes on a serving platter and top them with the octopus slices.
- Sprinkle with coarse sea salt and smoked paprika.
- Drizzle olive oil over the dish and garnish with fresh parsley.
Nutrition
Calories: 340kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 55mgSodium: 800mgPotassium: 850mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 8mgCalcium: 4mgIron: 15mg
Notes
If you can't find fresh octopus, frozen works just as well—thaw it before cooking. Use high-quality smoked paprika for the best flavor, and consider pairing this dish with a crisp Albariño wine for an authentic Spanish experience. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently in the microwave, but enjoy cold too—flavors deepen over time.
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