The octopus dish we’ve got for you today provides a great way to eat healthy without foregoing flavor; it’s seared octopus with poached eggs and spinach.
The basis for this dish is spinach and bean salad, paired with egg, octopus, and potatoes. You can skip the potatoes if you’re looking for a lower calorie meal.
This octopus dish requires you to perform a number of separate tasks that then come together on the plate. You have to boil the potatoes and then the beans, poach the eggs, make the salad, and finally sear the octopus before the dish comes together.
1 package el Rey del Pulpo precooked half octopus
8 small potatoes
10.5 oz green beans
9 oz cherry tomatoes, halved
5 oz fresh baby spinach
· Since you’re going to cook them with the skin on, wash the potatoes well. Bring a pot of water and 1 tsp salt to boil. Boil the potatoes for 15-20 minutes. To check if the potatoes are done, stick a toothpick inside. If it goes in easily, the potatoes are ready.
· Trim the green beans, cut into 1 inch chunks, boil briefly, and drop into cold water so that they are al dente and give this search octopus dish with poached egg a nice crunch.
· Prepare the salad by laying a few leaves of spinach on each plate, a few cherry tomato halves, and the well-drained green beans.
· Poach the eggs.
There are two ways to poach eggs.
· Once the spinach salad and poached eggs are ready, sear the octopus tentacles in a frying pan with olive oil (one tentacle per person).
· Do the same with the potatoes. Halve them and sear them with a dash of salt and freshly ground pepper.
· Lay the seared octopus over the spinach and green bean salad and the golden potatoes.
· Finish off with a swirl of high-quality olive oil.
Raring for more octopus dishes? Try this warm octopus salad recipe. It’s easy to make and delicious! We’ve also got instructions on how to sear octopus.
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