Spanish-Style Octopus and Potatoes recipe - ingredients, nutrition and when to eat it
This Spanish-style dish combines tender boiled octopus and fluffy potatoes with olive oil and paprika.
This Spanish-style dish combines tender boiled octopus and fluffy potatoes with olive oil and paprika. Its mild flavor and subtle aroma make it a lovely choice for a summer evening or a light meal.
World cuisine · 45 minutes to cook
Nutrition (per 835g serving): 361.3 kcal · protein 23.5g · carbohydrate 31.9g · fat 14.9g · sodium 675.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Octopus can become tough if boiled for too long, so it is better to warm it briefly at the end.
Tips: Cut the potatoes into medium-sized pieces so they do not fall apart while boiling.
Tips: Sprinkle on the paprika at the end rather than frying it for too long, so its aroma stays bright.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Octopus — 120 g
- Potato — 180 g
- Olive Oil — 1 Tbsp
- Paprika Powder — 1 tsp
- Lemon — 0.3 pc
- Parsley — 1 Tbsp
- Salt — 1 g
- Water — 500 ml