Ingredients
- 1 Ibs Octopus
- 2 Big Potatoes Optional: skin on
- 1/4 cup Extra Virgin Olive Oil For drizzling
- Paprika (sweet)
- Salt
- Sea Salt
Instructions
- Add the potatoes, and the octopus to boiling water and cook for 30 to 40 minutes.
- Insert a knife in the legs, If it goes in easily, it's ready to eat. Do the same with the potatoes.
- Remove them from the pot and let them rest for 10 minutes.
- Optional: peel the potatoes. I find peeling them after they are cooked is much easier. You can leave the skin on.
- Slice the potatoes (1/4 inch) and place in a layer on a serving plate. Drizzle on some extra virgin olive oil, sprinkle with paprika and salt (NOT seal salt).
- Slice the octopus into 1/2 inch thick slices and place it on top of the potatoes.
- Generously, drizzle on some extra virgin olive oil, and sprinkle with paprika and sea salt.
- Simple, delicious and ready to serve! Bon profit!
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking