Octopus And Potatoes With Olives And Chile Recipes

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OCTOPUS AND POTATOES WITH OLIVES AND CHILE



Octopus and Potatoes with Olives and Chile image

In this rustic marriage of land and sea, red-pepper flakes add just the right amount of heat to hearty potatoes and wonderfully tender octopus (from a can!)

Provided by Melissa Roberts

Time 30m

Yield Makes 4 (main course) servings

Number Of Ingredients 10

1 1/2 pounds large Yukon Gold potatoes
1 large red onion, sliced
2 garlic cloves, coarsely chopped
1/4 cup extra-virgin olive oil plus additional for drizzling
1/2 teaspoon hot red-pepper flakes
1/4 cup red-wine vinegar
1 (15-ounce) can small white beans such as navy, rinsed and drained
2 (4-ounce) cans octopus in olive oil, drained
2 tablespoon black-or green-olive tapenade
1/4 cup coarsely chopped flat-leaf parsley

Steps:

  • Peel potatoes and cut into 1-inch pieces. Generously cover with cold water in a medium saucepan and add 1/2 teaspoon salt. Simmer, partially covered, until just tender, about 12 minutes. Reserve 1 cup cooking water, then drain.
  • Cook onion and garlic in oil with 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is just tender, about 8 minutes. Stir in red-pepper flakes and cook, stirring, 30 seconds. Add vinegar and cook until most of liquid has evaporated. Stir in potatoes, beans, octopus, tapenade, and 1/2 cup reserved cooking water and cook until just heated through. Remove from heat. Add more cooking water to moisten if necessary. Sprinkle with parsley and drizzle with olive oil.

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