3 tablespoons olive oil
1 small stalk celery diced
1 small onion diced
4 cloves of garlic minced
2 tomatoes chopped
1/3 cup chopped roasted piquillo peppers
1 tablespoon sweet paprika
1 bay leaf
1 tsp salt
black pepper
10 oz new potatoes cut into wedges (4-5 small potatoes)
Directions
Place a frying pan over medium-high heat, until hot and add 1 tablespoon of oil. Add the octopus and fry until it’s browned on one side. Flip the octopus over and brown on the other side. Transfer the octopus to a plate and add the remaining oil.
Add the onions, celery and garlic and fry until translucent and the edges are starting to brown around. The caramelisation will improve the flavor of our sauce.
Add the octopus back in with the tomatoes, paprika, bay leaf, roasted peppers, salt and pepper, and let the mixture come to a boil while stirring it all together.
Reduce the heat to medium-low, cover with a lid, and simmer for 17 minutes. Add the potatoes and stir to combine. Cover and simmer for about 25 minutes, stirring often, until the potatoes and octopus are tender and the sauce is nice and thick.
