“Aliada” is mashed potatoes with garlic, oil and a little fish stock. The perfect accompaniment for this delicious octopus…

Serves: 6 Preparation time: 20΄ Cooks in: 1:10′ Ready in: 1:30΄


For the octopus:
1-1½ octopus tentacles
300ml dry white wine
1 tbsp paprika
150gr yellow corn flour for dusting
oil for frying
salt, freshly ground black pepper

For the “aliada”:
¼ tsp ground anise
1 garlic clove
250gr potatoes boiled, diced
2 tbsp ouzo (Greek alcoholic anise-flavored beverage)
1 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
2 tbsp liquid reserved from boiling the octopus
salt, freshly ground black pepper

Step 1
For the “aliada”: In a mortar crush well garlic with anise, a little salt and pepper. Add warm potatoes in batches and crush adding alternatively ouzo, oil, vinegar and octopus liquid. When well combined leave in the refrigerator for 1 hour.

Step 2
In a pan and in medium-low heat boil octopus in the wine for 30 minutes until just tender. Drain reserving a little liquid. Let cool and cut in 10cm pieces.

Step 3
In a bowl mix corn flour with salt, pepper and paprika. Heat oil in frying a pan, dust octopus and fry for a few minutes on each side until nicely colored. Drain on kitchen paper and serve warm with the “aliada”.

Photo – Food styling Majerico


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