Octopus Tentacles, “Patatas bravas” and aioli

Name: Octopus Tentacles, “Patatas bravas” and aioli
Cook time: 35 min
Yield: 4 meals
Ingredients: potatoes; garlic clove; salt; black pepper; paprika powder; oil; mayonnaise; tomatoes; red onion; parsley; lemon; pinch sugar; pinch black pepper; chili pepper; octopus tentacle sous-vide

This recipe takes you on a flavor journey to Spain! Patatas bravas-style potatoes are roasted in the oven with fresh garlic and paprika powder. The star of the recipe is pre-cooked octopus, which makes preparing this dish easier. As a side, aioli (garlic mayonnaise) and a refreshing tomato-onion salad are served.

35 min

Dairy-free Gluten-freeContains egg

Potatoes:: 1 pkgpotatoes; 1 garlic clove; 1 tspsalt; 0.5 tspblack pepper; 1 pkgpaprika powder; 2 tbspoil
Aioli:: 2 garlic clove; 2 bagmayonnaise
Tomato Salad:: 1 pkgtomatoes; 1 red onion; 0.5 pkgparsley; 0.5 lemon; pinch sugar; pinch black pepper
Octopus:: 2 garlic clove; 1 chili pepper; 3 pkgoctopus tentacle sous-vide; 2 tbspoil; 0.5 tspsalt; pinch black pepper; 0.5 lemon; 0.5 pkgparsley

1
Preheat the oven to 225 degrees. Line a baking tray with parchment paper.
2
Wash and chop the potatoes onto the tray. Peel and finely chop the garlic cloves and add them. Season with salt, black pepper, paprika, and oil. Place the potatoes in the oven and roast for about 25 minutes.
3
Peel and grate the garlic cloves into the mayonnaise.
4
Rinse and cut the tomatoes into a bowl. Peel and slice the red onion into very thin strips and add. Chop the parsley and add half of it to the bowl. Squeeze in the juice of half a lemon. Season with sugar and black pepper.
5
Peel and slice the garlic cloves. Slice the chili. Chop the octopus.
6
Heat a frying pan with oil. Add the garlic, chili, and octopus. Fry, stirring, for about 5–7 minutes. Season with salt and black pepper.
7
Finish the octopus with the remaining lemon juice and parsley.
8
Serve the octopus with roasted potatoes, aioli, and tomato salad.

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Octopus Tentacles, “Patatas bravas” and aioli

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