Name: Saffron and Lemon Austro-Hungarian-Style Roast Octopus with Paprika and Potatoes
Total time: 37 min
Yield: 4 servings
Cuisine: Austro-Hungarian
Ingredients: 1 large octopus (about 1.5kg), cleaned and tenderized; 2 tbsp olive oil; 1 tbsp sweet paprika; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 4 medium potatoes, quartered; 1 onion, sliced; 2 tbsp chopped fresh parsley; 1/2 tsp saffron threads; 1 tbsp lemon zest

Saffron and Lemon Austro-Hungarian-Style Roast Octopus with Paprika and Potatoes

Introduces a subtle floral note with saffron and a hint of lemon zest.

37 minutes4 servings

Method

Before roasting, soak saffron threads in a little warm water and mix into the oil and spice blend, then add lemon zest.
Preheat oven to 200°C (400°F).
In a bowl, mix olive oil, paprika, garlic powder, thyme, salt, and pepper. Brush over octopus and vegetables.
Place octopus, potatoes, and onions on a baking sheet. Roast for 30-35 minutes, until octopus is tender and golden.
Garnish with fresh parsley before serving.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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