Octopus And Potatoes With Olives And Chile
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 large
Red Onion (sliced)1 cup
Wine Vinegar (red-)Directions:
1
Peel potatoes and cut into 1-inch pieces
2
Generously cover with cold water in a medium saucepan and add 1/2 teaspoon salt
3
Simmer, partially covered, until just tender, about 12 minutes
4
Reserve 1 cup cooking water, then drain
5
Cook onion and garlic in oil with 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is just tender, about 8 minutes
6
Stir in red-pepper flakes and cook, stirring, 30 seconds
7
Add vinegar and cook until most of liquid has evaporated
8
Stir in potatoes, beans, octopus, tapenade, and 1/2 cup reserved cooking water and cook until just heated through
9
Remove from heat
10
Add more cooking water to moisten if necessary
11
Sprinkle with parsley and drizzle with olive oil
12
Peel potatoes and cut into 1-inch pieces
13
Generously cover with cold water in a medium saucepan and add 1/2 teaspoon salt
14
Simmer, partially covered, until just tender, about 12 minutes
15
Reserve 1 cup cooking water, then drain
16
Cook onion and garlic in oil with 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is just tender, about 8 minutes
17
Stir in red-pepper flakes and cook, stirring, 30 seconds
18
Add vinegar and cook until most of liquid has evaporated
19
Stir in potatoes, beans, octopus, tapenade, and 1/2 cup reserved cooking water and cook until just heated through
20
Remove from heat
21
Add more cooking water to moisten if necessary
22
Sprinkle with parsley and drizzle with olive oil