Gnocchi with sautéed octopus

Ingredients

NUCHAR cooked octopus

200 g.

Gnoquis

200 g.

Garlic

1 tooth.

Parsley 1 teaspoon

Fine salt

A pinch.

Sweet and sour paprika

A pinch.

Semi-cured soft cheese

To taste.

Extra virgin olive oil

Recommended product

OCTOPUS 2 LEGS 200 g.

Preparation time: 25 minutes

Rations: 4

Type of dish: Main Course

Prepared by

octopus with gnoquis 1
1

Put a pot with abundant water to heat. When it starts to boil add salt and the gnoquis. In a few seconds those that are done will begin to float; remove them with a skimmer well drained and leave them on a plate. You can add a drizzle of extra virgin olive oil to prevent them from sticking. Chop the octopus legs and set aside. 

octopus with gnoquis 2
2

In a frying pan sauté the previously chopped garlic clove until golden brown. Add the octopus pieces and continue sautéing until the suckers are browned.

octopus with gnoquis 3
3

Add the gnocchi and chopped parsley and sauté for 3 more minutes.

Plate finish

Place the product in a plate or dish and add paprika, salt and olive oil to taste. Optional: Flambé the recipe: The extractor hood must be turned off. With the pan hot, pour the slightly hot brandy over the octopus and the gnoquis, wait a few seconds for the alcohol to permeate the food. With the frying pan over the extinguished fire. With a long match, light the alcohol on the sides of the pan, and immediately light the fire. The flambéing will stop when the alcohol evaporates.

Tricks

Any cooked pasta can be substituted for the gnochi. Use a deep frying pan for flambéing.

Related recipes

One of the classic Spanish tapas that triumph all over the world.
A step-by-step recipe for you to prepare a different and exquisite paella.