Octopus and Potatoes

Octopus and fried potato is a classic dish that is popular in Spain and around the world. The dish consists of tender octopus meat, cooked to perfection, and crispy fried potatoes seasoned with salt and pepper. The dish is then topped with fresh parsley, which adds a touch of color and freshness to the dish.

The combination of the tender octopus meat, the crispy fried potatoes, and the aromatic parsley makes for a flavorful and satisfying dish that is perfect for sharing with friends and family. This dish is a great example of the rich culinary heritage of Spain and the creativity and passion of its chefs.

This easy version, made with canned octopus, is part of my Seven Fishes tapas.

SeafoodSmall PlatesSeven FishesMediterranean

Prep Time: 5 min

Cook Time: 30 min

Total Time: 35 min

Yield: 2 servings

octopus and crispy potatoes

Ingredients

  • Octopus, 1 can
  • 12 tiny or 2 medium hard white potatoes
  • Smoked paprika
  • Chopped parsley
  • Crostini (optional)

Instructions

Boil

  1. 1.
    Peel the potatoes.
  2. 2.
    Boil the potatoes for 20 minutes or until they are fork tender.
  3. 3.
    Drain the potatoes and lay out on a baking sheet to cool.
  4. 4.
    Cut the potatoes into bite-sized pieces.

Sauté

  1. 5.
    Heat olive oil in a skillet and add the potatoes to brown for 5 minutes.
  2. 6.
    Cut any larger piece of canned octopus to bite sized.
  3. 7.
    Add the contents of the can of octopus, including the liquid to the potatoes and stir.
  4. 8.
    Simmer until the liquid cooks off.
  5. 9.
    Add smoked paprika and stir.
  6. 10.
    Remove the octopus and potatoes to a serving dish, then add a dash of lemon juice and fresh parsley.
  7. 11.
    Serve with crostini (optional).