Octopus with Mojo Verde and Spanish Potatoes Recipe

Preparation Time: 30m
Cook Time: 90m
Total Time: 120m
Servings: 4

June 27, 2024 4.8

Embark on a flavour journey to Spain with our Octopus with Mojo Verde and Spanish Potatoes. Tenderly cooked octopus takes centre stage, perfectly paired with aromatic Spanish-style potatoes. A vibrant Mojo Verde sauce, bursting with fresh flavour, adds a delightful modern twist to this classic dish.

Ingredients:

1kg octopus, cleaned
2 bay leaves
1 tsp peppercorns
1 bunch parsley, leaves only
1/2 bunch cilantro, leaves only
3 cloves garlic
1 jalapeño, seeded
Juice of 1 lime
2 tbsp white wine vinegar
100ml extra virgin olive oil
500g potatoes, sliced
Salt and pepper, to taste

Instructions:

1 Cook the Octopus
Place the octopus in a pot with bay leaves and peppercorns. Cover with water and simmer gently for 1 to 1.5 hours until tender.
2 Prepare Mojo Verde Sauce
In a blender, combine parsley, cilantro, garlic, jalapeño, lime juice, vinegar, and olive oil. Blend until smooth. Season with salt and pepper. This should take about 5 minutes.
3 Cook Spanish Potatoes
In a skillet, heat oil and fry sliced potatoes for about 10-15 minutes until they are golden and crispy.
4 Combine and Serve
Slice the cooked octopus and arrange on plates with Spanish potatoes. Drizzle with the Mojo Verde sauce before serving.