Octopus and potatoes is the kind of plate that reminds me why simple food is often the hardest to improve. There is nowhere to hide: the octopus must be tender, the potatoes must have the right texture, and the seasoning has to be precise.
I published this recipe in 2022 after spending part of my career in Spain. It sits naturally between two culinary memories for me. In Italy, octopus and potatoes is a familiar combination, especially in coastal cooking. In Galicia, I came to appreciate the directness of pulpo a la gallega or pulpo a feira, where good octopus, olive oil, salt and pimentón are enough.
The important part comes before the plating
The success of this dish depends first on the octopus. It should be cooked until tender without becoming dry or stringy. Once cooked, let it rest briefly before cutting so that the texture settles and the juices stay in the flesh.
The potatoes should be cooked until a knife passes through easily, but they should still hold their shape when sliced. Waxy or all-purpose potatoes work better here than very floury varieties.
Polpo e patate, my way
- Cook the octopus until tender, then allow it to cool enough to handle. Cut the tentacles and thicker parts into bite-sized pieces.
- Boil the potatoes in salted water until just tender. Let them cool slightly and cut them into slices around 1 cm thick.
- Arrange the potatoes on the plate and season them first with sea salt and good extra-virgin olive oil.
- Add the octopus over the potatoes.
- Finish with another light drizzle of olive oil and pimentón. I like the balance of sweet and smoked paprika, but the choice depends on the flavour you want.
- Serve slightly warm or at room temperature. Very cold octopus loses some of its texture and aroma.
There is no need to decorate this plate too much. The ingredients already tell the story. When the product is good, restraint is part of the technique.
Some dishes travel with us because they are simple enough to belong in more than one place.
Cristian Marino
Originally published on 19 August 2022. This Journal archive edition has been revised for language, recipe clarity and culinary context while preserving the original photographs and publication date.
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