Polpo e patate (octopus and potato braise)
- July 2017
- Serves 4
- Hands-on time 40 min, simmering time 45-60 min
The general rule with octopus is either to cook it briefly (flash searing, for example) or to cook it so long that it becomes meltingly soft. You can serve Emiko Davies’ recipe warm or you can eat it chilled.
- 14.4g (2.4g saturated)
- 24.1g (1.5g sugars)
If planning to serve leftovers cold the next day, drain the stew of its juices and keep them separate in the fridge. Reheat the reserved juices just until they become liquid again, then add a splash to the octopus and toss with olive oil and a little lemon juice.
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