Braised octopus with potatoes
- Prep time:
- 20 min
- Cook time:
- 70 min
- Total time:
- 90 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 35 g -
octopus 760 g in medium dice -
potatoes 400 g in medium dice -
dry white wine 100 g -
red cherry tomatoes 150 g in small dice -
yellow onions 50 g chopped -
fresh parsley 10 g chopped -
black pepper 2 pinches -
fresh garlic 1 clove chopped
Allergens: fish, sulphur dioxide and sulphites, molluscs
Octopus has two states: tough, and then suddenly tender. There is no shortcut through that transition — it takes time over low heat — and the potatoes go in later, because over that time they would simply dissolve. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 35 g of extra virgin olive oil.
Container 2
In the second container put 380 g of octopus, in medium dice.
Container 3
In the third container put 380 g of octopus, in medium dice.
Container 4
In the fourth container put 400 g of potatoes, in medium dice.
Container 5
In the fifth container put 100 g of dry white wine.
Container 6
In the sixth container put 150 g of red cherry tomatoes, in small dice, 50 g of yellow onions, chopped, 10 g of fresh parsley, chopped, 2 pinches of black pepper and 1 clove of fresh garlic, chopped.
- Select when the recipe should be ready
Liffo needs 70 minutes of cooking for this dish.
Tips
Prefer a medium octopus, around 500-600 g. Clean out any innards, the eyes and the beak; cut the tentacles into medium dice or leave them whole if small; cut the head into diamonds. Prefer potatoes that hold their shape while cooking. Prefer sauce tomatoes such as San Marzano, Piennolo or vine tomatoes.
Plating
Finish with extra virgin olive oil, chopped fresh parsley and a pinch of chilli, and serve with lightly toasted bread. Excellent warm as well.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
Discover Liffo