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Octopus Parmentier with Vinaigrette




25 Minutes



Perfect for a romantic dinner, this simple yet flavorful dish is easy to prepare and perfect for an intimate evening.


  • 1 Tin of Octopus in Olive Oil
  • 1 tablespoon olive oil
  • 500 g potatoes
  • 100 ml milk
  • 30 g butter
  • 6 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 teaspoon Dijon mustard
  • Salt
  • Pepper
  • A pinch of paprika


  1. Boil the Potatoes: Peel and cut the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain well.
  2. Mash the Potatoes: Mash the potatoes with the butter, gradually adding the milk until smooth and creamy. Season with salt and pepper to taste. Set aside and keep warm.
  3. Warm the Octopus: Open the can of octopus and drain the liquid. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the octopus and cook for 2-3 minutes until warmed through.
  4. Whisk the Ingredients: In a small bowl, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, salt, and pepper until well combined.
  5. Plate the Potato Parmentier: Spoon the creamy mashed potatoes onto a serving dish, creating a bed for the octopus.
  6. Top with Octopus: Place the warm octopus on top of the mashed potatoes.
  7. Drizzle with Vinaigrette: Drizzle the citrus vinaigrette over the octopus and potatoes.
  8. Garnish with Paprika: Lightly sprinkle a pinch of paprika over the dish for a touch of color and added flavor.

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