Banyalbufar Braised Octopus With Potatoes
Banyalbufar Braised Octopus with Potatoes is a traditional dish from the Balearic Islands, known for its fresh seafood and Mediterranean flavors.
Ingredients
- 2 lbs octopus, cleaned and cut into pieces
- 1 lb potatoes, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1 cup white wine
- 2 cups fish or vegetable broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the octopus pieces to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the white wine and let it simmer for 5 minutes to reduce.
- Add the sliced potatoes, bay leaf, and fish or vegetable broth to the pot. Season with salt and pepper.
- Cover the pot and let the octopus and potatoes braise for 1.5 to 2 hours, or until the octopus is tender.
- Once done, remove the bay leaf and adjust the seasoning if needed. Serve the braised octopus and potatoes hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Large pot Cutting board Knife Measuring cups and spoons
Tools
Serving platter Tongs
Serving suggestions
Serving suggestions: Enjoy the Banyalbufar Braised Octopus with Potatoes with a side of crusty bread and a fresh green salad.
Tips & tricks
Tips: Make sure to braise the octopus and potatoes on low heat to ensure a tender and flavorful result.
Cost
$25