Aromatic Olive Oil Octopus Pollpo
Homemade Spanish Octopus Delight: Making Pollpo
Savor the exquisite flavors of Pollpo, a Spanish octopus dish made with tender pre-cooked octopus. This recipe brings the authentic taste of Spain right into your kitchen, perfect for a special home dining experience or an elegant appetizer to pair with your favorite wine.
Main Ingredients- 150g pre-cooked octopus
- 2 potatoes
- 5 olives (pitted)
- 1/4 onion
Octopus & Potato Marinade- 4 Tbsp olive oil
- 1 Tbsp white balsamic vinegar
- 1/2 Tbsp lemon juice
- 1 pinch salt
- A pinch of black pepper
- 4 Tbsp olive oil
- 1 Tbsp white balsamic vinegar
- 1/2 Tbsp lemon juice
- 1 pinch salt
- A pinch of black pepper
Cooking Instructions
Step 1
Thoroughly wash the potatoes, keeping the skin on. You can cut them into wedges or any bite-sized pieces you prefer. Soak the cut potatoes in cold water for about 10 minutes to remove excess starch. This step ensures they become extra crispy when baked.
Step 2
Finely chop the onion. To mellow its sharpness, soak the chopped onion in cold water for about 5 minutes, then drain well. Slice the pitted olives to a similar size as the chopped onion.
Step 3
In a small bowl, whisk together 4 Tbsp olive oil, 1 Tbsp white balsamic vinegar, 1/2 Tbsp lemon juice, a pinch of salt, and a pinch of black pepper to create the marinade. Add the prepared pre-cooked octopus to this marinade and let it sit for about 10 minutes to absorb the flavors.
Step 4
Drain the potatoes completely after removing the starch. In a separate bowl, toss the potatoes with 2 Tbsp avocado oil, a pinch of salt, 1 Tbsp curry powder, and a pinch of black pepper. Ensure the potatoes are evenly coated; the curry powder adds a subtle aroma and color.
Step 5
Place the seasoned potatoes in an oven preheated to 185°C (365°F) and bake for 15 minutes. Adjust the baking time based on your oven’s performance.
Step 6
After 15 minutes, flip the potatoes. Add the olives and onions to the reserved octopus marinade, toss them together, and place them on the baking sheet with the potatoes. Continue baking for another 10 minutes. The octopus can also be baked alongside the vegetables during this time for added flavor. (Note: This recipe is a personal take on Pollpo, slightly deviating from the traditional Spanish version to suit my preference.)
Step 7
Toss the drained onions and olives with the marinade that was used for the octopus. Let them sit for a moment to allow the flavors to meld.
Step 8
After flipping the octopus, bake for an additional 5 minutes, then flip the octopus again and bake for another 3 minutes. Generally, a total of about 25 minutes at 185°C (365°F) is recommended. Once the octopus is nicely browned, remove it from the pan temporarily.
Step 9
Arrange the beautifully roasted potatoes, olives, and onions on a serving plate. Finally, top with the grilled octopus to complete your Pollpo-style octopus dish. Serve immediately while warm for the best taste experience!
