Il Cucinologo
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Octopus, Potatoes and Red Pepper Sauce

17/11/2023

Octopus with potatoes and red pepper sauce is a delicious dish that combines the tenderness of octopus with a simple side and a sauce with a bold and slightly sweet flavor. Here’s how to prepare it:

Ingredients

  • 1 octopus of about 1 kg (already cleaned)
  • 4 medium potatoes
  • 2 red peppers
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt to taste
  • Pepper to taste
  • Fresh parsley
  • 1 lemon (for garnish)

Preparation

  1. Start with cooking the octopus. Place it in a large pot filled with cold water and cook it for about 40-60 minutes from the moment the water begins to simmer. The time varies depending on the size of the octopus. You can check the cooking by piercing it with a fork; it should be tender but still firm.

  2. Meanwhile, wash the potatoes, peel them and cut them into cubes. Steam them or boil in salted water until they are soft but firm.

  3. For the red pepper sauce, roast the peppers in the oven at about 200 °C until the skin starts to form black bubbles and peels off easily. Remove the peppers from the oven, place them in a plastic food bag and close it for a few minutes: this will make it easier to remove the skin.

  4. When the peppers have cooled, clean them by removing the skin, seeds and internal filaments. Place them in a blender with a drizzle of extra virgin olive oil, a clove of garlic, salt and pepper. Blend until you get a smooth and homogeneous sauce.

  5. When the octopus is cooked, drain it and let it cool. If you prefer, you can cut it into pieces and sauté it briefly in a pan with a drizzle of oil to give it a crispy crust.

  6. To serve, arrange a bed of potatoes on the plate and place the octopus on top. Pour the red pepper sauce next to or over the octopus and garnish with chopped fresh parsley and a slice of lemon.

Curiosities

The octopus can also be cooked directly on the embers to give it a more smoky flavor. In some culinary traditions, it is beaten before cooking to make it even more tender. In the Mediterranean, it is a highly appreciated ingredient and is prepared in countless variations.