Octopus with potato

1 x octopus 450g, cleaned but skin-on

2 x large waxy potatoes, sliced into 1cm discs

1 x large white onion, peeled and left whole

1 tsp sweet or hot paprika

Water

Extra virgin olive oil to drizzle

If your octopus is not frozen it is best to freeze it first as it helps to tenderize it. Defrost in the fridge for 24 hours before you start cooking
Fill a large saucepan with water, add the onion and bring to the boil (do not add salt).
Once boiled, add the whole octopus into the saucepan and boil for about 45-50 minutes. It is done when the meat is fork tender
Remove the octopus from the boiling water and set aside to cool.
Add the sliced potatoes to the boiling water and cook for around 6-8 mins until tender.
Slice up the tentacles and the body of the octopus into small size pieces.
Arrange the potatoes on a platter and the octopus on top of the potatoes.
Add some sea salt, sprinkle the paprika and the extra virgin olive oil.

Get in touch to see which ingredients for this we have in stock today. Call us on 07399 549295 or email cliftonseafood@outlook.com