Octopus with Potatoes and Tomatoes
A quick and hearty Mediterranean-style dish featuring tender octopus, potatoes, and a rich tomato sauce, finished with fresh herbs and olive oil.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 lb cooked octopus
- 1 lb baby potatoes
- 1.5 cups canned crushed tomatoes
- 3 cloves garlic
- 3 tbsp olive oil
- ¼ cup fresh parsley
Instructions
- 1
Cut the 1 lb cooked octopus into bite-sized pieces and halve the 1 lb baby potatoes. Mince the 3 garlic cloves.
- 2
Heat the 3 tbsp olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- 3
Add the potatoes and 1.5 cups crushed tomatoes. Bring to a simmer, cover, and cook until potatoes are tender, about 15 minutes.
- 4
Stir in the octopus and cook uncovered until heated through and sauce thickens slightly, about 5 minutes.
- 5
Season with salt and pepper, then sprinkle with the 0.25 cup chopped parsley before serving.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
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