If you follow GourmetMale on Twitter or Instagram (@gourmetmale), you’ll see that I have a serious addiction to cool cookbooks. I’m up to over 350 of them and will be shipping over 25 (!!!) boxes of cookbooks to Singapore in a month or so for the new job. Recently I got my hands on the Broadsheet Melbourne book and was inspired by the MoVida octopus recipe to create a little riff of my own. This was mainly because I couldn’t get octopus tentacles (even frozen) but I wanted to do a few different things to change it up. The feedback was great and I’ll definitely be making this one again.
To serve 4 people you’ll need:
- 20 baby octopus (about 300g)
- 3 medium waxy potatoes
- 1 preserved lemon rind quarter
- smoked paprika
- olive oil
Bring the water to a full boil and then drop the baby octopus in. Let them boil for about 2 ½ minutes, checking one at that time to ensure it’s cooked but still very tender. Remove the octopus, set aside, and add the potatoes.
While the potatoes boil, chop the octopus into halves or thirds. After about 7 minutes the potatoes will be soft and start to lose their skin in the water. Remove the potatoes, let them cool a bit, and then cut into eighths.
Chop the preserved lemon finely. Scatter the octopus, potato, and preserved lemon on a plate. Sprinkle generously with paprika and salt. Drizzle a good amount of olive oil on top of all ingredients. And then serve!
This is a 15 minute dish that will definitely be a crowd pleaser!