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.
Basque-Style Octopus
By The Latin Kitchen Staff|2014-01-22T11:00:00+00:00January 22, 2014|Comments Off on Basque-Style Octopus