I love this recipe because it transforms an adventurous ingredient like octopus into a surprisingly comforting and flavorful dish that’s perfect for impressing friends at a dinner party. Plus, the combination of tender potatoes, fragrant garlic, and a hit of fresh lemon makes it a deliciously balanced meal that’s both Instagram-worthy and satisfying.
Delighting in the tastes of the sea with my Potatoes and Octopus recipe is sheer joy. It allows me to marry delicately flavored octopus with not just tender, but also texturally intriguing, potatoes; the two of them together make a dish that feels nourishing and almost hearty.
My mom would have a kitchen-sink moment if she read that last line because, you know, we make a big deal out of esoteric flavors in fine dining, and here I am hailing octopus and potato as the next big thing when, come on, that’s just a ridiculous claim.
Ingredients
Octopus is a lean protein—a main ingredient in many Mediterranean and Asian cuisines.
Like most seafood, it is low in saturated fat and rich in omega-3 fatty acids.
Olive oil: Antioxidants and heart-healthy fats lend flavor and nutrition.
Garlic: Provides savory flavors and has antibacterial properties.
Paprika: Imparts color and gentle spice, vitamin A abundant.
Good source of carbohydrates.
Dispones energy and fiber.
Potatoes:
White Wine: Contributes acidity, depth of flavor, and aromatic nuance.
Lemon: Sharpens the dish with flavorful notes of citrus and ample vitamin C.
Ingredient Quantities
- 1 whole octopus, about 2 lbs (900 g), cleaned
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 cups water
- 1 cup white wine
- 1 lemon, sliced
- 4 medium-sized potatoes, peeled and cubed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
1. Put the octopus in a big pot with the water, white wine, and bay leaf. Bring to a simmer and cook very gently for about 45-60 minutes or until the octopus is tender.
2. As the octopus simmers, a large skillet is heated over medium heat with 1 tablespoon of olive oil. The minced garlic is then added to the skillet and cooked until it gives off a fragrant smell, which takes about 1 minute.
3. To the skillet, add the cubed potatoes and season them with paprika, salt, and black pepper. Stir to combine the ingredients and cook for about 5 minutes.
4. Once the octopus has been cooked, it is removed from the pot and allowed to cool a little. Some of the cooking liquid is reserved.
5. Slice the octopus into pieces suitable for bites, and then add them to the skillet where the potatoes are.
6. Cover and cook together over medium-low heat for about 20 minutes, until the potatoes are tender. Add a few ladles of the reserved cooking liquid to the skillet. Potatoes and octopus together.
7. Add the sliced lemon and check the seasoning to taste.
8. The remaining olive oil and lemon juice should be drizzled over the octopus and potatoes.
9. Take the pan off the heat and add a handful of freshly chopped parsley.
10. Serve warm, and top with even more parsley if you like. Enjoy the tender octopus and potato combo, which is perfectly flavorful.
Equipment Needed
1. Large pot
2. Large skillet
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Ladle
8. Wooden spoon or spatula
9. Tongs
10. Small bowl
FAQ
- Q: How do I prepare the octopus before cooking?Make sure that the octopus is cleaned, meaning that all the insides, the head contents, the beak, and the eyes, are removed. Then, carefully wash the whole octopus under very cold running water.
- Q: Can I use frozen octopus instead of fresh?Q: Is frozen octopus tender?
A: Yes, frozen octopus is often tenderized during the freezing process, making it a good choice. Just make sure to thaw it completely in the fridge before use.
- Q: How long should I cook the octopus for optimal tenderness?To tenderize octopus, you need to cook it slowly and gently. You put it in a pot, cover it with water, and heat it until the water reaches a low simmer, about 185°F. For the next 45 minutes to 1 hour, you maintain that low simmer. If you keep the fish cooking for too long or at too high a temperature, it will be tough, regardless of all the tenderizing tricks you may have learned.
- Q: Can I replace the white wine with something else?White wine contributes both acidity and flavor. If you’d rather not use it, you might add chicken broth or use additional water with a splash of vinegar or lemon juice.
- Q: What is the best type of potato to use?Yukon Gold and other waxy potatoes like them maintain their form beautifully when they are boiled, making them excellent candidates for this dish.
- Q: How should I serve the octopus with potatoes?To prepare the dish for serving, heat it to warm. Make sure you’ve got the following items on hand for garnish:
– fresh parsley
– olive oil
– lemon juiceDrizzle a little of each on top for a finishing touch.
- Q: Is it necessary to use a bay leaf?A: The flavor profile has great subtle depth because of the bay leaf. But if you don’t have bay leaves, don’t let that stop you. You can easily leave it out and still have a delicious dish.
Substitutions and Variations
You can substitute avocado oil or sunflower oil for olive oil.
If freshly pressed garlic isn’t on hand, use 1 teaspoon of garlic powder instead.
Substitute smoked paprika in place of paprika for a distinct flavor profile.
For a non-alcoholic substitute for white wine, use chicken broth.
You can substitute lime slices for lemon slices to achieve a different citrus note.
Pro Tips
1. Tenderize the Octopus: Before cooking, gently pound the octopus with a meat mallet to help tenderize it. This can help achieve a softer texture once cooked.
2. Slow Simmer: Begin with cold water in the pot and bring it slowly to a simmer. This gradual increase in temperature helps the octopus cook evenly and stay tender.
3. Infuse with Aromatics: Consider adding additional aromatics, such as a few whole peppercorns or a splash of vinegar, to the simmering liquid for added depth of flavor.
4. Crispy Finish: For an extra texture, after simmering, briefly grill or sear octopus pieces on a hot grill or skillet with some olive oil until they develop a slight char, before adding them to the potatoes.
5. Balance Flavors: Taste the dish before serving and adjust the seasoning. You might find a pinch more salt or an extra squeeze of lemon juice brightens up the flavors.
Octopus With Potatoes Recipe
My favorite Octopus With Potatoes Recipe
Equipment Needed:
1. Large pot
2. Large skillet
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Ladle
8. Wooden spoon or spatula
9. Tongs
10. Small bowl
Ingredients:
- 1 whole octopus, about 2 lbs (900 g), cleaned
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 cups water
- 1 cup white wine
- 1 lemon, sliced
- 4 medium-sized potatoes, peeled and cubed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions:
1. Put the octopus in a big pot with the water, white wine, and bay leaf. Bring to a simmer and cook very gently for about 45-60 minutes or until the octopus is tender.
2. As the octopus simmers, a large skillet is heated over medium heat with 1 tablespoon of olive oil. The minced garlic is then added to the skillet and cooked until it gives off a fragrant smell, which takes about 1 minute.
3. To the skillet, add the cubed potatoes and season them with paprika, salt, and black pepper. Stir to combine the ingredients and cook for about 5 minutes.
4. Once the octopus has been cooked, it is removed from the pot and allowed to cool a little. Some of the cooking liquid is reserved.
5. Slice the octopus into pieces suitable for bites, and then add them to the skillet where the potatoes are.
6. Cover and cook together over medium-low heat for about 20 minutes, until the potatoes are tender. Add a few ladles of the reserved cooking liquid to the skillet. Potatoes and octopus together.
7. Add the sliced lemon and check the seasoning to taste.
8. The remaining olive oil and lemon juice should be drizzled over the octopus and potatoes.
9. Take the pan off the heat and add a handful of freshly chopped parsley.
10. Serve warm, and top with even more parsley if you like. Enjoy the tender octopus and potato combo, which is perfectly flavorful.
