Are you a lover of seafood recipes? This recipe for sautéed octopus with vegetables is a must in your recipe book. This seafood is known for its high level of zinc, a mineral that is ideal for keeping the immune system strong. And it's delicious too.
Arbequina olive oil, with its smooth and fruity profile, elevates this recipe to new heights. Its balanced flavour and silky texture perfectly complement the delicacy of the octopus and enhance the freshness of the vegetables.
Each mouthful will be a symphony of Mediterranean flavours that will transport you to the coast with every sparkle of this liquid gold, so get ready to delight your palate with this unique culinary experience!
Ingredients for sautéed octopus with vegetables
These ingredients are for 4 people, the quantity varies depending on the number of people at the table. Take note of what you need to have ready in the pantry to cook this exquisite dish.
- 8 cooked octopus legs
- 1 carrot
- 1 leek
- 1 courgette
- 10 cherry tomatoes
- 40 ml extra virgin olive oil Arbequina
- 200 g small potatoes
- Coarse salt
- Minced garlic
- Sweet and hot paprika
How to make sautéed octopus with vegetables
- Cook the octopus in the traditional way. Fill a large pot with water, add salt generously and bring to the boil. Immerse the octopus in the boiling water, using wooden chopsticks to dip the octopus in and out several times. This helps the tentacles curl up more attractively.
- Reduce the heat after the initial boiling. Simmer the octopus for approximately 45 minutes to 1 hour, or until tender. You can check for doneness by pricking the tentacles with a fork.
- Remove the octopus from the water and leave to cool. Cut the octopus into thin slices to add to the sauté.
- In a large frying pan, heat a generous amount of Arbequina olive oil over medium heat. Add the chopped garlic and let it brown to flavour the oil. Add the octopus until golden brown and then set aside.
- Then, in the same pan, add the finely chopped vegetables and repeat the previous step.
- Finally, add the octopus back to the pan and mix well with the rest of the vegetables.
- Plate the stir-fry. Serve the sautéed octopus and vegetables on a large plate. Sprinkle the fresh parsley on top. Adjust seasoning with salt and paprika to taste.
- Add a generous amount of Arbequina olive oil to the sauté. Stir to infuse all the ingredients with the delicious flavour of this mild, fruity oil.
And that's it! This sautéed octopus with vegetables Arbequina style is an ode to Mediterranean cuisine, fusing the freshness of the sea with the richness of the land. What are you waiting for to try it?
