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
Ingredients4 portions
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.
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