Charred Octopus with Crispy Potatoes
Tender pre-cooked octopus gets a quick char in a hot skillet with garlic and chili, served with roasted potatoes and creamy potato purée. Restaurant-quality Mexican seafood in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Cut baby potatoes in half. Toss with 2 tbsp olive oil, salt, and pepper. Spread on a skillet and cook over medium-high until golden and crispy, stirring occasionally, 10 minutes.
Step 2
Pat octopus dry with paper towels. Season with salt and pepper on all sides.
Step 3
Push potatoes to the side of the skillet. Add remaining 2 tbsp oil and increase heat to high.
Step 4
Once oil shimmers, add octopus in a single layer. Sear without moving for 2 minutes until edges char deep brown.
Step 5
Flip octopus. Add minced garlic and chili flakes to the skillet. Cook 2 minutes more until fragrant and garlic turns golden.
Step 6
Squeeze half a lemon over everything. Divide potatoes and octopus between plates. Garnish with parsley and serve immediately.
Tools you’ll need
- 12-inch cast iron or stainless steel skillet
- paper towels
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
