Octopus and Potato Skewers
Category: Main Dishes
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Octopus | 870g |
| Black peppercorns | 10g |
| Bay leaves | 9 |
| Potatoes | 400g |
| Bread (crumbs) | 40g |
| Thyme | 2 sprigs |
| Rosemary | to taste |
| Lemon zest | 1 lemon |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Ground black pepper | to taste |
Instructions:
- Begin by thoroughly washing the octopus under cold running water. Once cleaned, bring a large pot of water to a boil.
- Once the water is boiling, dip the octopus tentacles into the water for a few seconds. Afterward, remove and repeat this process 2-3 times, until the tentacles become tightly curled.
- After this, submerge the whole octopus into the pot. Add 3 bay leaves to the water and continue to boil for about an hour, until the octopus becomes tender. Let it cool in its cooking water.
- While the octopus is cooking, peel and boil the potatoes in a separate pot. Allow them to cook for approximately 30 minutes, depending on their size. Check doneness by piercing them with a fork; they should be firm but cooked through.
- Once the potatoes are ready, drain and set them aside to cool.
- Drain the octopus and remove it from the water. Cut the octopus into large pieces, slicing each tentacle into 3-4 parts.
- For the breading, cut the bread into cubes and place them into a food processor. Add salt, freshly ground black pepper, thyme, rosemary, and lemon zest. Pulse until the mixture becomes a fine breadcrumb texture.
- Cut the cooled potatoes into large cubes—aim for 12 pieces in total.
- Now it’s time to assemble the skewers: alternate pieces of octopus and potato onto wooden skewers, placing a bay leaf in the center of each skewer.
- Arrange the prepared skewers on a baking sheet lined with parchment paper. Drizzle them with a little extra virgin olive oil, and season with salt and pepper to taste.
- Coat the skewers with the prepared breadcrumb mixture, ensuring they are well covered, then drizzle a little more olive oil over the top.
- Preheat the oven to 200°C (390°F) in static mode and bake the skewers for about 20 minutes, until golden and crispy.
- Remove from the oven and serve hot.
Enjoy these Octopus and Potato Skewers, a delightful dish perfect for any occasion, bursting with fresh flavors and a beautiful texture contrast between the tender octopus and crispy potatoes.
