Spanish Octopus Served With Potato Purée, Olive Oil And Smoked Paprika Recipe

Preparation

1. 1

   Cook the Octopus

   In a large pot, bring water to a boil. Add the octopus and boil for about 30-40 minutes until tender. Skim off any foam that rises to the surface. Once cooked, drain and let it cool slightly. Cut into pieces.

2. 2

   Prepare the Potatoes

   In another pot, add the potatoes and cover with water. Bring to a boil and cook until fork-tender, about 20 minutes. Drain and let them sit in the pot for a few minutes to dry out slightly.

3. 3

   Make the Potato Purée

   Pass the cooked potatoes through a potato ricer or mash them until smooth. Drizzle in olive oil while mixing to create a creamy texture. Season with sea salt to taste.

4. 4

   Combine Ingredients

   In a large skillet, heat additional olive oil over medium heat. Sauté the octopus pieces for about 2-3 minutes until slightly crispy and warmed through.

5. 5

   Serve

   On each plate, spread a generous amount of potato purée, top with sautéed octopus, drizzle with olive oil, and sprinkle with smoked paprika. Garnish with chopped parsley and serve with lemon wedges on the side.