Alda's Braised Octopus with Potatoes

Recipe adapted from Gabrielle Hamilton, Prune

Alda's Braised Octopus With Potatoes
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Alda's Braised Octopus with Potatoes, adapted from Gabrielle Hamilton, Prune
Servings
8
servings
Ingredients
  • ⅓ cup extra-virgin olive oil
  • 1 cup sliced red onion
  • 6 garlic cloves, smashed
  • 3 dried arbol chiles
  • 16 small, waxy potatoes (such as Yukon Gold), peeled
  • 1 bunch thyme
  • One 3-to-4-pound octopus, head removed (and defrosted, if bought frozen)
  • 1 quart water
  • Salt
Directions
  1. In a large, heavy-bottomed pot, warm the olive oil over medium-low heat. When it's shimmering, add the onions, garlic, chiles, potatoes and thyme. Stir to coat the ingredients with oil and to keep them from browning. 2.When the vegetables have begun to soften, set the octopus on top, add the water and salt well. Do not completely submerge the octopus (depending on the size of your pot, 1 quart may not be enough water).
  2. Cover and bring to a boil, then reduce the heat to low and simmer for 45 minutes. Stir and continue to simmer until a skewer glides in and out of the thickest part of the octopus's flesh without resistance, between 2 and 3 hours.
  3. Remove the octopus and let cool. When it's cool enough to handle, peel off the skin and tentacles. Divide the tentacles and the potatoes evenly among eight plates and serve immediately.
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