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Warm Octopus and Potatoes
Preparation info
- Makes
6 to 8
servings - Difficulty
Medium
- Ready in
2 hr
Appears in
By Mark Bittman
Published 2005
A nice little appetizer from Galicia—northwestern Spain—great served warm or at room temperature. Your olive oil should be of the highest quality possible. For more about cooking octopus, see Grilled Octopus.
Ingredients
3 pounds 2 Several
Method
- Put the octopus in a pot with water to cover; add the bay leaves, thyme, and garlic. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is nearly tender, 30 to 90 minutes (check with the point of a sharp knife). Add the potatoes to the water and cook for another 10 to 20 minutes, or until the
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