Basque-Style Octopus

    Octopus is a typical weekend lunch/brunch dish eaten in the Basque Country at home. The secret to cooking octopus is to do so over high heat, covered tightly, so that it can release its own juices. A touch of arbequina olive oil and smoky mashed potatoes and parsnips are the perfect accompanyment.

    Recipe Tabs

    Ingredients
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    4
    pounds
    octopus, cut into 1 1/2–2-inch pieces
    1/4
    cup
    extra virgin olive oil
    1
    large onion, quartered
    1
    head
    elephant garlic, cloves separated and peeled
    1
    stalk
    lemongrass
    2
    medium thin-skinned potatoes
    1
    medium parsnip
    2
    strips
    bacon
    1/4
    cup
    arbequina olive oil
    1
    handful
    panko breadcrumbs, toasted
    *
    Salt and white pepper
    *
    Maldon sea salt
    Directions
    Step 1
    Place the cut up octopus in a large cast iron pot. Add the olive oil, onion, garlic, lemongrass and salt and white pepper to taste. Turn the heat up to high and cover tightly with a lid.
    Step 2
    Cook for 15 minutes, then lower the heat to medium-high, without uncovering, and cook for another 20 minutes. Remove the lid and make sure it’s cooked and tender. If not, cook a bit more.
    Step 3
    Meanwhile, in a microwave-safe dish, place the two whole potatoes and parsnip and cover with two slices of bacon on top.
    Step 4
    Cover with plastic wrap and microwave for 25 minutes. The potatoes and parsnip will cook and absorb the smokiness from the bacon.
    Step 5
    Discard the bacon. Peel potatoes and parsnips and smash with a fork, adding the arbequina olive oil in thin streams.
    Step 6
    Spoon the mash onto 4 plates and cover with equal parts of the octopus and its juices.
    Step 7
    Sprinkle octopus with panko and Maldon salt.
    Photos

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
    0
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    65 mins
    Prep Time: 
    30 mins
    Cook Time: 
    35 mins
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    The base number of servings for this recipe is 4
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