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.