RECIPE FOR ONION-BRAISED OCTOPUS WITH RUSTIC MASHED POTATOES
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 Salt
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!