We're going to give a twist to the traditional octopus with potatoes: today we're transforming the classic "Pulpo a feira" or "Galician-style octopus" and we're going to enjoy a delicious sautéed octopus with roasted potatoes, with a touch of paprika (of course!) and accompanied by red onion. Quite a temptation, right?
This Octopus Stir Fry with Paprika (or Octopus Salad with Potatoes) is a simple and flavourful recipe , which stands out for its combination of fresh ingredients and spices.
What we are going to do is:
- We will cook the octopus in a pressure cooker for 5 minutes until it has a tender texture,
- Then we will sauté it with tomatoes and red onion ,
- Finally, we will mix it with paprika-roasted potatoes .
We are going to sauté in the Le Creuset Premium stainless steel pan , which guarantees uniform cooking and a perfect result, sealing and giving that crunchy taste to the octopus that is so ideal.
I hope you'll be inspired by this recipe. I find it ideal for a light, nutritious meal with a special touch.
Ingredients:
- 1 kg of octopus*
- 2 potatoes or sweet potatoes (for greater contrast)
- 200 g cherry tomatoes, cut in half
- 2 red onions, sliced
- 2 cloves of garlic, minced
- ¼ cup olive oil
- Salt
- Mild paprika and hot paprika
- Parsley to taste
*If you buy the octopus already cooked, you can skip step 4 of the recipe. You can vary the amount of octopus and easily adapt the quantity of the rest of the ingredients.
Preparation:
- Wash and cut the potatoes into slices. Arrange them on a baking tray (they will be roasted much faster if you use an enamel or steel one). Sprinkle salt, paprika and a dash of oil on all the potatoes. Bake at 200ºC until they are golden brown (the time will vary depending on how thick you cut them, but if you cut them thinly they will be ready in 15-20 minutes, giving you time to continue with the rest of the recipe).
- While the potatoes are roasting, clean the cherry tomatoes and cut them in half.
- Cut the onions into wedges.
- If you have bought fresh octopus, cook it for 5 minutes in a pressure cooker (5 minutes after you lift the pressure ring), in a finger of water.
- Cut the octopus into bite-sized pieces.
- Place the Le Creuset stainless steel pan over a low heat and fry the garlic in a little oil (add the minced garlic).
- Add the octopus, cut into pieces and cook until golden.
- Add the tomatoes and onion and sauté for a few minutes. Remove from heat.
- Mix with the roasted potatoes and adjust the salt and paprika. You can add a little parsley if you like.
Note: If you want, you can follow the same recipe using sweet potato, or a mixture of sweet potato and potato.
