Buy all ingredients right below the recipe
Ingredients
- 400 g cooked octopus
- 600 g potatoes cooked in their skins
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1 teaspoon ground smoked paprika
- 1 tablespoon lemon juice
- 1 handful fresh flat-leaf parsley
- 1 pinch sea salt
- 1 pinch ground black pepper
Instructions
- 1Cut the cooked potatoes into thicker slices or wedges. Cut the tentacles of the cooked octopus into bite-sized pieces (about 2-3 cm pieces).
- 2Heat 2 tablespoons of olive oil in a pan. Add the potatoes and fry them until golden brown and crispy. Then remove them and set aside.
- 3Add the remaining oil and the chopped octopus to the same pan. Sauté it briefly and intensely (just 2-3 minutes) to heat it through and lightly brown it.
- 4Add finely chopped garlic and smoked paprika to the octopus. Stir for about 30 seconds, so the garlic becomes fragrant but doesn't burn.
- 5Return the potatoes to the pan with the octopus, drizzle with lemon juice, season with salt and pepper, and sprinkle with chopped parsley. Toss everything together briefly.
- 6Serve immediately, ideally with an additional drizzle of quality olive oil.
