Warm Octopus and Potatoes

Name: Warm Octopus and Potatoes
Prep time: 2 h
Total time: 2 h
Yield: Makes 6 to 8 servings
Cuisine: Spanish
Ingredients: 2 bay leaves; Several fresh thyme sprigs; 3 pounds cleaned octopus; Coarse salt to taste; ⅓ cup extra virgin olive oil, or to taste; 1 teaspoon good-quality paprika, or to taste; 2 pounds waxy potatoes, peeled and sliced ¼ inch thick; 1 head of garlic, cut in half through its equator

Preparation info

Makes
6 to 8
servings

Difficulty
Medium
Ready in
2 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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 cleaned octopus
2 bay leaves
Several fresh thyme sprigs

Europe
Spain
Galicia
Fish course
Starter
Pescatarian
Gluten-free
Mediterranean

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