Galician Octopus with Potatoes
Tender octopus and potatoes tossed in olive oil with a sprinkle of chili flakes and parsley. A simple, rustic Spanish-style dish that's ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 25g
Ingredients
- 1 lb cooked octopus
- 1 lb baby potatoes
- 3 tbsp olive oil
- ½ tsp chili flakes
- 2 tbsp fresh parsley
- 1 tsp salt
Instructions
- 1
Boil the 1 lb baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly, then slice into 1/2 inch rounds.
- 2
Slice the 1 lb cooked octopus into 1/2 inch pieces. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- 3
Add the octopus and potatoes to the skillet. Cook, stirring occasionally, until the octopus is heated through and slightly crispy at the edges, about 5 minutes.
- 4
Remove from heat. Drizzle with the remaining 1 tbsp olive oil, sprinkle with 1/2 tsp chili flakes, 2 tbsp chopped parsley, and 1 tsp salt. Toss gently and serve warm.
Tools you’ll need
- large pot
- large skillet
- knife
- cutting board
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