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Created by the Genie — AI-generated, review before relying on it
Tender poached octopus sliced over paprika-dusted potatoes and drizzled with olive oil, a beloved Spanish tapas classic.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Bring a large pot of water to a boil and add the bay leaves. Dip the octopus into the boiling water three times, holding it by the head each time, then submerge fully.
Step 2
Reduce the heat to a gentle simmer and cook the octopus for 45 minutes, until fork-tender.
Step 3
Remove the octopus and let it cool for 10 minutes, then slice it into 1/2-inch rounds.
Step 4
Meanwhile, boil the sliced potatoes in a separate pot of salted water for 15 minutes, until fork-tender, then drain.
Step 5
Arrange the potato slices on a serving platter and top with the sliced octopus.
Step 6
In a small skillet, warm the olive oil with the garlic over low heat for 1 minute, just until fragrant, then drizzle over the octopus and potatoes.
Step 7
Sprinkle generously with smoked paprika and salt before serving warm.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
