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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the fresh octopus and cook for about 30-40 minutes until tender. Once cooked, remove from the pot and allow to cool slightly. Cut into manageable pieces.
- 2
Cook the Potatoes
In the same pot, add the baby potatoes and boil until fork-tender, about 15-20 minutes. Drain and let cool slightly before cutting them in half.
- 3
Make Jalapeño Crema
In a blender, combine the sour cream, jalapeño peppers (seeds removed for less heat if desired), and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
- 4
Sauté Octopus and Potatoes
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the octopus pieces and halved baby potatoes to the skillet. Season with salt, black pepper, and squeeze in the juice of one lemon. Cook for about 5-7 minutes until everything is heated through and slightly crispy.
- 5
Garnish and Serve
Transfer the octopus and potatoes to a serving platter. Drizzle with additional olive oil, and sprinkle freshly chopped parsley on top. Serve with jalapeño crema on the side.
