Octopus with Potatoes | Quick Mediterranean Dinner

Cut the cooked potatoes into thicker slices or wedges. Cut the tentacles of the cooked octopus into bite-sized pieces (about 2-3 cm pieces).

Heat 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.

Add 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.