Spanish Octopus Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

   Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Drain and let cool. Once cooled, cut into bite-sized pieces.

2. 2

   Cook the Potatoes

   Peel and cut the Yukon Gold potatoes into quarters. Boil in salted water until fork-tender, about 15-20 minutes. Drain and set aside.

3. 3

   Sauté the Okra

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the okra and cook until tender and slightly crispy, about 5-7 minutes. Season with salt and pepper, then remove from the skillet and set aside.

4. 4

   Prepare the Sauce

   In the same skillet, add another 2 tablespoons of olive oil. Sauté minced garlic until fragrant, about 1 minute. Stir in the aji amarillo paste and cook for another 2 minutes.

5. 5

   Combine Everything

   Add the cooked octopus and potatoes to the skillet. Stir gently to coat with the sauce. Cook for an additional 5 minutes, allowing flavors to meld.

6. 6

   Finish and Serve

   Plate the octopus and potato mixture, top with sautéed okra, pomegranate seeds, and fresh sorrel. Squeeze fresh lemon juice over the top before serving.