Octopus with potatoes and green beans
Octopus with potatoes and green beans, fragrant, fresh and delicious, is a perfect dish to prepare during hot summer days, a recipe that winks at those on low-calorie and slimming diets (100 grams of octopus contain just 60 kcal), as well as being highly satiating. Seasoned with the right spices, without exaggeration, it acquires even more flavour. Octopus is a low-fat fish, rich in potassium and a good amount of omega-3 fatty acids, which are beneficial for a healthy cardiovascular system. Below is the step-by-step recipe with servings for six people.
The ingredients for octopus with potatoes and green beans
- 800g cleaned octopus
- 300g potatoes
- 300g fresh green beans
- 1 small onion
- 1 celery stalk
- 1 clove of garlic
- Rosemary to taste
- Taggiasca olives to taste
- 100 ml white wine
- 1 organic lemon
- 30g cherry tomatoes
- Extra virgin olive oil to taste
- Salt and pepper to taste
How to prepare octopus with potatoes and green beans
Clean the potatoes by washing them without peeling them. Place them and a few sprigs of rosemary in a large pot and cover with water. Season with salt and a little extra virgin olive oil. We cook the potatoes on a low flame for about half an hour from boiling point.
We place our washed and cleaned octopus in a saucepan together with a stalk of celery, a small onion, a clove of garlic and a sprig of rosemary. Add white wine and enough water to cover the fish. We season with a little salt and cook everything, from the moment of boiling it will take about 8-10 minutes. Do not drain the octopus but leave it to cool in its cooking water with a lid on.
Blanch the fresh green beans and cook them in boiling water for about 10 minutes. Drain them and place them in a bowl with lightly salted water and ice (this will help maintain the vivid green colour of the green beans). Remove the potatoes from the cooking water and, without peeling them, cut them into large pieces and brown them in a frying pan with a little EVO oil, a sprig of rosemary, salt and pepper.
Drain the octopus, cut it into small pieces and toss it quickly in a frying pan with a little extra virgin olive oil. Add the octopus together with the potatoes, green beans and chopped cherry tomatoes (alternatively some chopped sun-dried tomatoes in oil are excellent), if you like we also season with a few Taggiasca olives and dress everything with extra virgin olive oil and a few drops of lemon juice. We mix everything together for flavour.
