Crispy Salmon & Spanish Octopus Recipe

Prepare the Octopus

Bring a large pot of salted water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Remove from water and let cool. Once cooled, cut into tentacle pieces.

Grill the Octopus

Preheat a grill or grill pan over medium-high heat. Toss octopus pieces with olive oil, salt, and pepper. Grill for about 2-3 minutes on each side until charred and crispy.

Make the Potato Puree

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add Manchego cheese and a splash of olive oil, then mash until smooth. Adjust seasoning with salt and pepper.

Cook the Salmon

Heat a non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper. Place skin-side down in the skillet and sear for about 4-5 minutes until crispy. Flip and cook for an additional 2-3 minutes or until cooked through.

Prepare the Salsa Verde

In a bowl, combine chopped parsley, minced garlic, chopped capers, olive oil, red wine vinegar, salt, and pepper. Mix well to combine.

Plate the Dish

On a plate, spread a generous amount of the Manchego potato puree. Top with the crispy salmon and grilled octopus. Drizzle with salsa verde and serve immediately.