3 h
Type of dish: Shellfish
Temperature: Cold, Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Potato 0.208 kg
Coarse salt 0.008 kg
Sweet paprika 0.417 g
Chilli pepper 0.208 g

For the boiled octopus:

  • Place the octopus tentacles in lots of 4 and make tight rolls with cling film.
  • Leave in the fridge for a minimum of 2 hours.

For the potatoes:

  • Wash and cook the potatoes in plenty cold water with salt.
  • Once cooked, cool and peel.


  • Cut the octopus and the potato in the cold meat cutter or with a very sharp knife, as thin as possible.
  • Place the potato on the base of the plate and season with coarse salt.
  • Place the octopus on top and season again with coarse salt, sweet paprika, chilli pepper and extra virgin olive oil.
  • It may be decorated with dried cherry tomato, potato chips, wild asparagus, flowers, Modena vinegar, etc.
Nutritional information (1 portion)
Fiber 0.48 g
Saturates 3.16 g
Monounsaturated fatty acids 12.07 g
Polyunsaturated fatty acids 2.39 g
Cholesterol 80.0 mg
Calcium 242.45 mg
Iron 3.04 mg
Zinc 2.95 mg
Vitamin A 124.22 ug
Vitamin C 5.93 g
Folic acid 30.94 ug
Salt (Sodium) 1256.62 mg
Sugars 0.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.