Recipes

This dish comes together with little effort, but yields big flavor. Our tender, meaty octopus is married with small, flavor packed Spanish olives in a robust but simple marinade of green garlic, lemon zest, bay leaves, and smoked paprika. Serve these warm for a generous pre-dinner snack.

Ingredients

¼ cup olive oil

2 heaping tablespoons thinly sliced green garlic, white and pale green parts only

1 bay leaf

3 peeled strips of lemon zest

1 teaspoon smoked paprika

½ teaspoon red pepper flakes

1 tin Ekone octopus

¼ cup Arbequiña olives

Instructions

Combine the olive oil, green garlic, bay leaf, lemon zest, smoked paprika, and red pepper flakes in a small saucepan set over medium low heat. Cook, stirring occasionally, until the garlic has softened and the aromatics have bloomed.

Add the octopus and olives, and stir to coat in the marinade. Gently heat until the octopus and olives are warmed through. Serve warm or at room temperature.