Octopus and prawns with potatoes and peas

Fill a large stainless steel pot with water and bring it to a boil. Add a slice of lemon and a generous pinch of salt. Clean the octopus, removing any residuals from the head and beak. Once the water is boiling, hold the octopus by the head and dip it into it 2-3 times to make the tentacles curl. Immerse the octopus completely into the boiling water and cook it for about 60 minutes (40 minutes per kg of octopus). The meat will be tender and not rubbery.

While the octopus cooks, wash and chop the parsley, rinsed capers, and garlic. Grate the lemon zest and finely chop the dried chili (if using). Mix the chopped ingredients in a bowl with extra virgin olive oil, lemon juice, and a pinch of salt. Combine well until a homogeneous sauce forms and set aside.

Peel the potatoes and slice them thinly. Slice the onion into julienne strips. Shell and wash the peas, then set them aside.

After 60 minutes of cooking, drain the octopus and quickly cool it in cold water. Cut it into pieces and place it in a bowl with a drizzle of oil and a pinch of salt. Peel and clean the prawns, then place them in another bowl with oil and salt.

In a pan, heat a drizzle of oil and cook the potatoes and onion for 10-15 minutes, until the potatoes are tender and lightly golden. In the last 5 minutes, add the peas. In a second pan, heat a drizzle of oil and cook the prawns for 2-3 minutes on each side, until they turn pink and are evenly cooked. In a third pan, heat a drizzle of oil and sauté the octopus pieces for a few minutes.

Arrange the potatoes, peas, and onion as a base on the plate. Top with the octopus pieces and prawns. Season everything with the previously prepared parsley sauce and finish with a drizzle of extra virgin olive oil.

Enjoy your meal! For quantities based on the number of diners and for any questions, we are always at your disposal.