Galician-Style Octopus with Potato Puree
Tender octopus over creamy potato puree, drizzled with olive oil and topped with crispy breadcrumbs. A quick, comforting dish inspired by the flavors of Galicia.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 35g
Ingredients
- 1 lb cooked octopus tentacles
- 1.5 lb potatoes
- ¼ cup olive oil
- ¼ cup breadcrumbs
- 1 tsp salt
- 1 tsp smoked paprika
Instructions
- 1
Peel and chop the 1.5 lb potatoes into chunks. Boil in salted water until fork-tender, about 15 minutes. Drain and mash with 2 tbsp of the olive oil and a pinch of salt until smooth.
- 2
While potatoes cook, slice the 1 lb octopus tentacles into 1/2 inch rounds. Heat 1 tbsp olive oil in a skillet over medium-high heat.
- 3
Add the octopus slices to the hot skillet and sear until lightly browned and heated through, about 3-4 minutes. Remove from heat.
- 4
In the same skillet, add the remaining 1 tbsp olive oil and the 1/4 cup breadcrumbs. Toast over medium heat, stirring, until golden and crisp, about 2 minutes.
- 5
Spread the potato puree on a plate, top with the seared octopus, sprinkle with the toasted breadcrumbs and 1 tsp smoked paprika, and drizzle with a little extra olive oil. Serve warm.
Tools you’ll need
- pot
- skillet
- masher
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