Octopus and Mini Potatoes
Octopus and Mini Potatoes by Chef Chris Gomez
- 1.5-3 lb whole Octopus
- Chopped scallions
- Fresh garlic
- 1/2 cup wine
- Olive oil
- Red chili flakes
- Salt and Pepper
- Garlic powder
-Clean and Prepare 1.5-3 lb whole Octopus
-Prepare a large pot with boiling water and dip Octopus into water to curl tentacles
-In a large cast iron pan or oven safe pot place the octopus on a bed of chopped scallions. Season with fresh garlic, oregano, 1/2 cup wine, drizzle olive oil, red chili flakes, S&P, and garlic powder. Feel free to add more fresh herbs.
- Place small rinsed potatoes around the octopus and season with oregano, garlic powder and S&P
*Tip* This is an old Italian wise tale but give it a shot and place 2 real corks into the pot! This will help tenderize the octopus!
-Cover dish and cook in the oven at 300F for 1.5-2 until fork tender.
-Remove octopus from pan, slice and grill high over fire or use another cast iron skillet to get the outside slightly charred and crispy. Do not over do it!
-Place Octopus back in the original pot and serve.
-Dip octopus in Cham dipping sauce and Enjoy!
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