Warm Octopus And Potatoes Recipes

WARM OCTOPUS AND POTATOES

Warm Octopus and Potatoes image

A nice little appetizer from Galicia-northwestern Spain-great served warm or at room temperature. Your olive oil should be of the highest quality possible. For more about cooking octopus, see Grilled Octopus (page 49).

Yield makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 pounds cleaned octopus
2 bay leaves
Several fresh thyme sprigs
1 head of garlic, cut in half through its equator
2 pounds waxy potatoes, peeled and sliced 1/4 inch thick
1 teaspoon good-quality paprika, or to taste
1/3 cup extra virgin olive oil, or to taste
Coarse salt to taste

Steps:

Put the octopus in a pot with water to cover; add the bay leaves, thyme, and garlic. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is nearly tender, 30 to 90 minutes (check with the point of a sharp knife). Add the potatoes to the water and cook for another 10 to 20 minutes, or until the potatoes are tender. Drain and discard everything but the octopus and potatoes.
Transfer the potatoes to a platter (wood is traditional) and the octopus to a cutting board. Let cool for a couple of minutes, then cut it into bitesized pieces. Add to the potatoes, sprinkle with paprika, drizzle with plenty of olive oil, and toss gently. Sprinkle with salt and serve.

OCTOPUS AND POTATOES

Octopus And Potatoes image

Provided by Mark Bittman

Categories appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

3 pounds octopus
2 pounds waxy potatoes, peeled and cut into 1/4-inch-thick slices
1 teaspoon good paprika, or to taste
1/3 cup extra virgin olive oil, or to taste
Coarse salt to taste

Steps:

Simmer octopus in water to cover until nearly tender, for 1 hour or more (check with point of sharp knife). Add potatoes, and cook 10 to 20 minutes longer or until tender.
Remove potatoes to platter (wood is traditional), and octopus to cutting board. Cool octopus for a couple minutes; cut into bite-size pieces. Combine with potatoes. Sprinkle with paprika, drizzle with plenty of olive oil and toss gently. Top with salt, and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 908 milligrams, Sugar 1 gram

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

Ingredients

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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