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Pulpo al Ajillo

Yields2 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Octopus with garlic - the potatoes are optional. They pad the dish out and provide a different texture, but if you have plenty of octopus and are making small tapas, you con omit them. The amount of chilli can be varied according to taste.

 500g of octopus cooked
 1 medium potato peeled and cut into cubes
 4 cloves of garlic peeled thinly sliced
 1 small red chilli chopped (or half teaspoon of chilli flakes)
 splash of white wine
 splash of lemon juice
 1 teaspoon of pimentón(smoked paprika)
 pinch of sea salt
 pinch of black pepper
  3 tablespoons of olive oil
1

Cut the octopus into bite-size pieces.

2

Heat the oil in a large frying pan or stockpot and fry the potato over a low heat until browned.

3

Add the garlic, chilli and pimentón and cook, stirring, for a minute.

4

Add the octopus and sauté, turning gently, for about three minutes.

5

Add the white wine, lemon juice, salt and pepper.

6

Stir through and serve.

Nutrition Facts

2 servings

Serving size