Olive Oil-poached Octopus Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   In a pot, bring salted water to a boil. Add the fingerling potatoes and cook until tender, about 15-20 minutes. Drain and set aside.

2. 2

   Poach the Octopus

   In a large pot, combine the olive oil, garlic cloves (smashed), lemon (halved), and smoked paprika. Heat over low heat until fragrant, about 5 minutes.

3. 3

   Add the Octopus

   Gently add the octopus to the pot and ensure it's covered with olive oil. Poach for 45-60 minutes, or until tender. Check occasionally and add more oil if necessary.

4. 4

   Combine with Potatoes

   Once the octopus is tender, remove it from the pot and let it cool slightly. Chop into bite-sized pieces. In a bowl, combine the octopus, fingerling potatoes, capers, and fresh parsley.

5. 5

   Serve

   Drizzle with a bit of the poaching oil, season with salt and black pepper to taste, and serve warm or at room temperature.