Salsa Huichol

Recipes:

3 Photos

Upload your Photo

Salsa Huichol

Roasted Octopus and Baked Potatoes with Parsley and Rosemary

Name: Roasted Octopus and Baked Potatoes with Parsley and Rosemary
Prep time: 105 min
Cook time: 105 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 liters Water; 1.5 kilos octopus; 1 bunch aromatic herb; 1 potato, (100 g approximately); 5 tablespoons olive oil; 3 tablespoons sauce, Habanero's Huichol®; 1 tablespoon sea salt; 1 teaspoon black pepper; 1 kilo cambray potato, (for the potatoes); 1 head garlic, split in half (for potatoes); 1/2 cups olive oil, (for the potatoes); 3 tablespoons parsley, finely chopped (for potatoes); 2 tablespoons rosemary, finely chopped (for potatoes); 2 tablespoons salt, (for the potatoes); 1 teaspoon black pepper

15 mins

1h 30 mins

Low

4.75

4 comments

Salsa Huichol

	331
Favorites

Collections

Glider

Super List

Upload a picture

To print

The recipe for roasted octopus and baked potatoes with parsley and rosemary is delicious, it is an octopus with a spicy flavor, roasted in the oven with potatoes, parsley and rosemary. You will love how easy and delicious it is, we assure you that it is the perfect combination.

Learn more about Salsa Huichol

Ingredients

4 portions

Select all ingredients

Preparation

Preheat the oven to 190 ° c. Put this in the first step

Boil the water in a medium pot and when it breaks the boil add the herbs.

Take the octopus by the head and immerse it in the boiling water three times. Add the potato, which will be our octopus cooking indicator. To know if the octopus is cooked, stick a knife to the potato and if it enters smoothly, you will know that it is ready.

For potatoes: spread the potatoes on a baking tray and bake for about 25 minutes. Moving from time to time Remove from the oven

For the roasted octopus: cut the tentacles of the octopus into medium pieces. Add them to a bowl and season with olive oil, Huichol® habanero sauce, salt and pepper.

Heat a grill pan over high heat and roast the octopus for 5 minutes.

To serve: place the potatoes in an extended dish and on these the roasted octopus tentacles.

PRESENTATION

Place the potatoes on a plate and on top of this is the octopus cut into pieces.

TIPS

Take care of cooking the octopus by putting a potato (about 100 g). When the potato is cooked, it will be time to remove the octopus from the cooking.