Ingredients
- 3 pounds octopus
- 2 pounds waxy potatoes, peeled and cut into 1/4-inch-thick slices
- 1 teaspoon good paprika, or to taste
- ⅓ cup extra virgin olive oil, or to taste
- Coarse salt to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
614 calories; 21 grams fat; 3 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 55 grams protein; 163 milligrams cholesterol; 1134 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- 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.
Dining and Cooking