Charred Octopus Recipe
Charred octopus, brown butter potatoes, smoked paprika aioli, fried parsley
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Octopus
Brown Butter Potatoes
Smoked Paprika Aioli
Fried Parsley
Method
Octopus Preparation
- 1
Prepare the Octopus
In a large pot, combine water, white wine, bay leaves, and salt. Bring to a boil.
- 2
Cook the Octopus
Once boiling, add the octopus and reduce to a simmer. Cook for about 45-60 minutes or until tender.
- 3
Cool and Cut
Remove the octopus from the pot and let it cool slightly. Cut into manageable pieces.
- 4
Brown Butter Potatoes
- 5
Boil the Potatoes
In a pot, boil baby potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
- 6
- 7
Toss Potatoes
Add the boiled potatoes to the skillet with brown butter. Toss gently to coat, and add chopped fresh parsley and salt. Cook for another 2 minutes.
Smoked Paprika Aioli
- 8
Make the Aioli
In a bowl, combine mayonnaise, smoked paprika, minced garlic, and lemon juice. Mix well until smooth.
- 9
Season
Add salt to taste, and adjust seasoning if necessary.
Fried Parsley
- 10
Fry the Parsley
In a small saucepan, heat olive oil over medium heat. Add whole parsley leaves and fry until crispy, about 30 seconds. Remove and drain on paper towels.
