Octopus Tentacles with Roasted Potatoes, Tomatoes, and Olives

Tender octopus tentacles seared to a golden crisp, served on a bed of aromatic roasted potatoes with olives and artichokes, topped with rich bisque sauce.

Preparation Time

0-30 min

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Vladimir Tsvetinovich

Ingredients

Portions :

Octopus tentacles

190 gram

Potato

150 gram

capers

120 gram

olive

70 gram

Artichokes

60 gram

cherry tomatoes

15 gram

Bisque sauce

150 milligram

Butter

70 gram

Olive oil

30 gram

step

Preparing the Ingredients
Clean and wash the octopus tentacle, potato, capers, olives, artichokes, and cherry tomatoes. Prepare the bisque sauce and butter.

step

Searing the Octopus
In a heated pan, sear the octopus. Add the potato, olives, artichokes, and cherry tomatoes. Pour in the fish broth, add the butter, and season with salt and spices to taste. Simmer in the sauce for 5 minutes.

step

Adding the Sauce
Pour the bisque sauce over.

Serve

Serving
Serve on a plate.

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