Octopus, potatoes and smoked paprika
Ingredients · Servings 6
- 800 g fresh octopus
- Celery
- Carrot
- Onions
- Black pepper
- Bay leaf
- 100 ml still white wine
- Potatoes
- Smoked paprika
- Parsley
- Sale
- Extra virgin olive oil
Method
- Clean and cook an 800g octopus for about 45 minutes in a court bouillon (flavored broth) with celery, carrot, onion, bay leaf, peppercorns...
- Clean and cook an 800g octopus for about 45 minutes in a court bouillon (flavored broth) with celery, carrot, onion, bay leaf, peppercorns...
- Clean and cook an 800g octopus for about 45 minutes in a court bouillon (flavored broth) with celery, carrot, onion, bay leaf, peppercorns...
Procedure
For the potatoes, peel them and cut them almost to the base, leaving them whole. Brush each slice with a little extra virgin olive oil, season with salt, pepper, and smoked paprika, and bake for about 30-35 minutes in a preheated oven at 180-200°C (350-400°F), or until crispy on the outside but soft on the inside.
Meanwhile, clean the octopus of its skin and serve half a potato with the octopus cut into large pieces and a sprinkling of smoked paprika.
