INGREDIENTS
400 grams of cooked octopus, cut into 2 inch pieces
4 medium sized potatoes
Good quality olive oil
Salt
2 bay leafs
1 large shallot, finely diced
2 cloves of garlic, finely chopped
Spanish Paprika
Fresh coriander, washed and finely chopped
STEPS
1. Heat 3 TBSP of olive oil on a pan and add the shallots and garlic. Once they become translucent, add the octopus and season with salt. Cook the octopus for approximately 5 minutes, stirring constantly to make sure the flavours are well incorporated.
2. Bring salted water to a boil in a large pot. Add the potatoes and bay leaves and cook the potatoes approximately for 30 minutes. Once cooked, let them cool for 10 minutes and peel. Once peeled, slice the potatoes.
3. Arrange the sliced potatoes on a plate, placing the octopus pieces on top. Drizzle with olive oil and chopped coriander. Season with salt, pepper and sweet paprika on top.
The Food and Wine Whisperer 