Pulpos con Papas

Octopus and Potatoes

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

This recipe, which comes from Barcelona, where it is offered by the restaurant Los Caracoles, provides a good way of dealing with a fairly large octopus – of, say, 1 kilo (2 lb 3 oz).


Begin with the usual ‘sofrito’, by heating 150 ml (5 fl oz) of olive oil and lightly browning in it 2</