Onion-braised octopus with rustic mashed potatoes

El Rey del Pulpo > Octopus Recipes > Stews > Onion-braised octopus with rustic mashed potatoes
  • For sharing: 4 servings
  • Difficulty: Low
  • Time: 35 min
  • Ideal for: Lunch
  • Calories: 335 Kcal/100gr



Ingredients (4 servings):

2 packages of cooked octopus el Rey del Pulpo
2 white onions
½ cup of white wine
1 bay leaf
Sweet paprika
Extra virgin olive oil
Sea salt

For the rustic mashed potatoes:
2 large potatoes
60 g of butter
100 ml of full-fat milk


  • To prepare onion-braised octopus with mashed potatoes, you’ll have to start by boiling the potatoes. To do this, boil the potatoes whole with the skin on in a pot with water and salt.
  • Leave them to cook for approximately 25 minutes, although it’s always a good idea to check for doneness by piercing with a skewer or knife.
  • While the potatoes are cooking, peel and julienne the onions. In a frying pan, sauté them with extra virgin olive oil on low heat until almost translucent.
  • Then, add the bay leaf and sliced el Rey del Pulpo precooked octopus. If you’re using precooked frozen octopus, before getting started with the recipe, leave it to sit in a bowl of cold water for 30 minutes to thaw it, or let it thaw overnight in the refrigerator.
  • Now, add the white wine and leave to cook on high heat until it has almost cooked off.
  • Continue with the mashed potatoes. Once they’re ready, carefully remove the skin from the potatoes without getting burned. Return them back to the pot and mash them using a fork.
  • Melt the butter together with the milk in the microwave or in a pot, and gradually add the potatoes while keeping the pot on very low heat.
  • Stir frequently to prevent sticking and season to taste.
  • It’s time to plate. Place a mound of mashed potatoes, then the onion-braised octopus stew, and finish it off by sprinkling sweet paprika on top.
  • And now you can enjoy this delicious onion-braised octopus with rustic mashed potatoes!

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[Total: 3   Promedio: 5/5]