Using high-quality canned octopus lets you skip braising and get straight to perfectly tender octopus for this quick and delicious dish from mkgallery’s Justin Chapple. We love the Ramon Pena brand, especially the paprika variety for extra depth of flavor. Slideshow: More Octopus Recipes
How to Make It
In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain and spread on a baking sheet to cool, then cut in half.
In a large skillet, heat the olive oil until shimmering. Add the potatoes and cook over moderate heat, turning occasionally, until lightly browned and nearly crisp, about 5 minutes. Add in the sliced octopus and cook, turning occasionally, until the octopus is browned and crisp, about 3 minutes. Stir in the parsley, lemon juice and paprika. Season with salt and pepper. Serve right away.
Notes
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