A refined interpretation of a Spanish classic, this octopus with potatoes highlights the beauty of simple, well-balanced flavors. Tender octopus is paired with golden potatoes and complemented by a smooth piquillo pepper emulsion, finished with a touch of smoked paprika. Elegant yet comforting, this dish captures the essence of modern Mediterranean dining.

To recreate this dish, a few carefully selected ingredients come together to deliver depth, warmth, and texture.

INGREDIENTS

1 tin Espinaler Octopus in Olive Oil
Espinaler Piquillo Peppers
DO Gourmet Extra Virgin Olive Oil
Baby potatoes
Smoked paprika
Sherry vinegar
Sea salt
Microgreens

INSTRUCTIONS

1. Roast the baby potatoes with olive oil and sea salt until golden.
2. Blend piquillo peppers with olive oil, sherry vinegar, and smoked paprika until smooth.
3. Gently warm the octopus in its own oil.
4. Spread the emulsion on a plate, top with potatoes and octopus.
5. Finish with microgreens and a touch of smoked paprika.