Seafood Roast With Potatoes

When we went to Asturias, which is a region in the north of Spain, we ate a great dish. I’d like to tell you it’s name but it didn’t actually have one; it basically translates to “the pan of the restaurant”. That’s because they served it in an oven resistant smaller pan. It’s basically potatoes, octopus, shrimp and tomato sauce but with some great spices and herbs which make this very delicious!

Watch How To Make It:

Since we went to that restaurant, I’ve made this dish for us at home several times, because we liked it so much! Then I started serving it to friends and soon it became a party night dish, because people really enjoyed it.

Here is the written recipe, with the ingredients and step by step instructions:

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Seafood Roast With Potatoes

Servings 4 people

Equipment

Sharp knife

Cutting board

Rubber spatula

Oven Tray

Boiling Pot

Oven-safe pan

Ingredients

• 1 pound potatoes (500g)
• ½ pound cooked octopus tentacles (250g)
• 1 pound shrimp (500g)
• 14 oz canned pureed tomatoes (400g)
• 1 tbsp tomato paste
• 150 ml white wine
• 1 medium onion
• 2 cloves garlic
• 2 tsp smoked paprika
• 2 bay leaves
• thyme
• oregano
• ½ tsp garlic powder
• salt
• pepper

Instructions

• First cut the potatoes into thick slices
• Then, in a preheated boiling pot with water we add a teaspoon of baking powder and then boil the potatoes for 7 minutes at medium heat
• After that, we drain the water and put the potatoes in an oven tray covered with olive oil.
• Spread the potatoes in the tray and drizzle olive oil and salt over them
• Add the tray in a preheated oven at 400 degrees Fahrenheit (or 200 degrees Celsius) and let the potatoes roast for 20 minutes or until golden and crispy. Don’t turn off the oven after that because you’ll need it soon
• While the potatoes are cooking, cut the octopus into medium pieces
• Next, in a large bowl add a good amount of olive oil, 1 teaspoon of smoked paprika, the garlic powder, 1/2 teaspoon of thyme, 1/2 teaspoon of oregano, salt and pepper. Mix until evenly combined and then add in there the octopus and the shrimp. Mix until every piece is evenly covered with the sauce.
• Cut the onion Julien and add it into a preheated pan covered with olive oil.
• Cook it at medium heat until it becomes translucent and then add the crushed garlic.
• Cook all this for 30 seconds, then add a glass of white wine.
• Next, add the bay leaves and cook for 1 minute
• Then, add the smoked paprika, the tomato puree, the tomato paste, 1/2 teaspoon of salt, 1/2 teaspoon of thyme, 1/2 teaspoon of oregano and black pepper. Cook the sauce for 10 minutes or until it gets thick
• Get the potatoes out of the oven and place them in an oven proof pan. Cover them with a good amount of sauce and then add the octopus and shrimp. Next, put the pan in the oven on the highest wrack beneath the broiler and cook at 400 degrees Fahrenheit (or 200 degrees Celsius) for 3-5 minutes or until the octopus and shrimp roast a bit.
• Chop some parsley and sprinkle over before serving.

Cuisine: Mediterranean, Spanish

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @notacheftv on Instagram and hashtag it #notacheftv.

More Spanish Recipes

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