Octopus, taters, and herbs. FOLLOW for more recipes! Recipe below or comment “octopus” and I’ll DM a clickable link. #octopus #seafood Octopus with Potatoes and Herb Dressing (serves 2-4): 2-4 lb whole Spanish octopus, beak and eyes optionally removed (can also make with precooked tentacles only) 1 lb baby Dutch potatoes, halved 1 lemon, halved 1/2 yellow onion 4-5 sprigs thyme 3-4 garlic cloves salt Olive oil Lemon wedges, for serving Herb dressing: 1/3 cup very finely chopped parsley 1/3 cup very finely chopped cilantro 1/2 cup olive oil 1/2 tsp dried oregano 2 tbsp red wine vinegar 1-2 garlic cloves, grated pinch crushed red pepper flakes pinch of salt 1. Preheat the oven to 400F. 2. Bring a large pot of water to a boil. Add halved lemon, onion, thyme, garlic, and a big pinch of salt. Dip the octopus tentacles in the water a few times to curl them. Submerge, reduce heat, and simmer for 45-60 minutes or until fork tender. 3. Add baby potatoes to the same pot and simmer for about 10 minutes to tenderize (you can also parboil in a separate pot if easier). Remove potatoes and add to a large bowl. Toss with a liberal amount of olive oil and season with salt. 4. Place potatoes on an oiled baking sheet, cut side down. Roast for 18-20 minutes, flip, and roast for another 8-10 minutes or until nicely golden and crispy. 5. Meanwhile, add herb dressing ingredients to a small bowl and mix. Set aside. 6. Remove octopus and let cool slightly before cutting. Remove the mantle “head” and separate the tentacles with a sharp knife. Season with salt. 7. Heat 2-3 tbsp oil over medium heat in a large pan. Sear octopus for 2-3 minutes per side or until nicely browned and starting to crisp. Serve over potatoes topped with plenty of herb dressing.
