Octopus with potatoes & sweet paprika


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(Serves 4)

  • 1 onion, cut in halves

  • 2 garlic cloves, cut in halves

  • 1 tsp olive oil

  • 1/3 cup white wine

  • 1 kg octopus

  • 4 large potatoes

  • 1/4 cup olive oil

  • sweet paprika

  • salt, pepper

  • microgreens, for garnish

  1. Place the onion, garlic, 1 tsp olive oil, and wine in a large pan. Add the octopus and place on high heat. Let boil, and place a lid, turning the heat to a lower setting. Cook for approximately 1 hour, turning it halfway through cooking time.

  2. Remove the octopus from the pan, and let cool, placing in the fridge for at least 1 hour.

  3. Wash the potatoes well, and boil with the skin on high heat. When cooked through, remove from heat and wash in cool water.

  4. Let the potatoes cool and peel them. Cut them in thin slices (0.5 cm thick).

  5. Preheat the oven at 200°C.

  6. Cut the octopus in bite-sized pieces, and the tentacles and head in thin slices.

  7. Place the potatoes topped by the octopus in a baking pan. Drizzle with olive oil, season with salt and pepper and paprika.

  8. Heat in the oven for approximately 15 minutes.

  9. Garnish with microgreens, and serve.

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