Octopus with Mojo Verde and Spanish Potatoes Recipe

Octopus with Mojo Verde and Spanish Potatoes Recipe


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.


  • 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


  1. Cook the Octopus
    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
    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
    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
    4 Combine and Serve

    Slice the cooked octopus and arrange on plates with Spanish potatoes. Drizzle with the Mojo Verde sauce before serving.