I have been making Octopus with Potatoes for years but had never posted the recipe. I hadn’t because I use frozen and pre-cooked octopus since I can never make fresh octopus come out good or tender, it always remains a tough octopus. So, seeing several requests for help with octopus with potatoes cooking and the biggest issue being the pre-cooked octopus cooking and timing, I thought to publish my recipe as it is very easy and quick, saving you from buying a fresh octopus and then having to cook it. Let’s move on to the procedure and get yourself some pre-cooked and frozen octopus already cut into medium-large pieces.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 138.16 (Kcal)
- Carbohydrates 15.32 (g) of which sugars 2.04 (g)
- Proteins 12.32 (g)
- Fat 3.45 (g) of which saturated 0.79 (g)of which unsaturated 0.65 (g)
- Fibers 1.91 (g)
- Sodium 393.68 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Octopus with Potatoes for Two People:
- 7 oz octopus (frozen and pre-cooked)
- 5 oz potatoes
- to taste chopped parsley
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools for this Recipe
- 1 Pot
- 1 Pan
- 1 Cutting Board
- 1 Knife
- 1 Colander
Preparation of Octopus with Potatoes:
As I mentioned, I use pre-cooked and chopped octopus, but if you have raw octopus, you can still make this recipe by cooking the octopus first before following this procedure.
The first thing to do is to boil the potatoes, so take a pot and boil water in it where we dissolved some salt.
Cut the potatoes into pieces that are not too small; they should be the same size as the octopus pieces we bought.
From the boiling water, put the potatoes in the pot and let them cook for about 5 minutes. When time is up, use a fork to test if the potatoes can be pierced, if so, they are ready.
Drain the potatoes and cool them with cold running water to halt their cooking and prevent them from breaking apart while in the pan with the octopus.
Now take the pan and pour in some extra virgin olive oil. Add the frozen octopus pieces and increase the heat to defrost them quickly.
After a couple of minutes, add the potatoes, sprinkle with a pinch of salt and pepper, and add finely chopped parsley, or use dried parsley if you don’t have fresh.
Cook on medium-high heat for a few minutes, tossing everything without touching the potatoes with a spoon to prevent them from breaking.
Serve the frozen Octopus salad with potatoes still warm.
Enjoy your meal!!!
Storage:
You can store the octopus with potatoes in a sealed container in the fridge for up to two days.
Variations:
If you don’t want to eat the octopus with potatoes warm, you can let it cool to room temperature and then place it in the fridge; after a couple of hours, you can serve it.
Other Recipes:
If you want to prepare a yogurt sauce to serve alongside the potatoes, find the recipe here. The recipe is very simple with plain yogurt and chives, truly delicious.
