This recipe was sent to us by Virginia of NYC. Warm Octopus Salad, or Tapas de Pulpo, is a tasty dish that can be served as an appetizer or main dish. Serve with a glass of chilled white wine and enjoy!
Warm Octopus, Paprika and Potato Salad
Ingredients
- Extra Virgin Olive Oil
- 10 baby yukon potatoes
- 4 cloves of garlic, chopped
- 1 small shallot, minced
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups of chopped (cooked) octopus*
- Sea salt and fresh cracked pepper to taste
- 1/3 cup of water
*I buy octopus from a Greek Market which is cold but already cooked
Directions
- Parboil potatoes, drain, cut into 1/4″ rounds, set aside
- Heat olive oil in a skillet over medium heat
- Add garlic, shallot and saute for 2-3 minutes
- Lower heat, add potatoes, paprika, oregano, cayenne pepper, and water. Cook for about 10 minutes. Water will mostly be absorbed by potatoes.
- Add octopus and 2 Tablespoons of water, stir all ingredients together, cooking for 2 minutes, remove from heat.
- Garnish with a dash of paprika, lemon slices and/or cherry tomatoes. Serve immediately.