Easy Octopus, Potatoes, Romesco

Ingredients

Whole octopus

(Pot water- bay leaf, lemon slice, wine cork, garlic clove, smoked paprika dash)

Whole Foods prepared romesco sauce pouch (vegan area)

Half bag, teeny fingerling potatoes

(Roast with- Maldon salt, olive oil)

Lemons and parsley

Directions

Roast halved fingerling potatoes with oil, pepper,and salt - 375 for 40 mins.

Clean octopus, remove beak and eyes/head. Submerge in water to cover in instant pot . Add pinch of smoked paprika, lemon, cork, clove garlic, bay leaves to water and pressure cook for 16 minutes. Do quick release of pressure and let cool in cooking water.

Remove octopus, drain, slice in hunks…if you want-flame with torch or broil quickly with olive oil on top.

Mix octopus chunks and potatoes and top with romesco, lemon, and parsley.