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Octopus with Potatoes and Sweet Pepper

Octopus with Potatoes and Sweet Pepper

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1 kg cleaned Octopus from one of the Blue Island Fish Markets
1 onion, cut in half
2 cloves garlic, cut in half
1 teaspoon olive oil
1/3 cup white wine
4 large potatoes
1/4 cup olive oil
Sweet pepper
Microgreens, to garnish

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Octopus with Potatoes and Sweet Pepper

  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια




Put the onion, garlic, wine and the teaspoon of olive oil in a large, deep frying pan. Add the octopus and turn up the heat to maximum. When it boils, cover the pan and turn the heat down. Cook for approximately one hour, turning the octopus over after half an hour. Remove the octopus from the pan and set aside to cool. Once it has cooled down, place in the refrigerator for at least one hour.

In the meantime, wash the potatoes well and boil them on a high heat with their skins on. Once cooked, rinse them in cold water. Set them aside to cool down. When they are cool, peel and cut them into thin slices of 0.5 cm.

Pre-heat the oven to 200°C.

Next, cut the octopus into bite-size pieces, the tentacles into slices and the head into thin strips.

Lay the potatoes onto a large oven tray and put the octopus on top. Drizzle with olive oil, season with salt and pepper and place in the oven for about 15 minutes.

Sprinkle with paprika, garnish with the microgreens and serve.

Bon appétit!

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