Twice Cooked Parsley Prawns and Octopus with Potato Mash

Brought to you by @wholesomecook

Inspired by a Spanish octopus and potato salad, this dish could not be easier – the seafood is so tender – it is twice cooked and totally worth the cooking time.

5 m
Prep Time
45 m
Cook Time

Servings: 4


  • 2 medium octopus (750g total)
  • ¼ cup white or apple cider vinegar
  • 12 large raw peeled prawns
  • 400 g potatoes, peeled
  • Salt
  • 40 g butter
  • Olive oil
  • 1 packet Gourmet Garden Lightly Dried Parsley , Lightly Dried
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 lemon, cut into wedges


(per Serving)

Nutrition information coming soon


  • 1 Cut octopus tentacles into lots of two and hood into quarters. Bring a large saucepan of water to the boil. Add vinegar and octopus. Bring to the boil and reduce heat to a gentle simmer. Cook for 40-45 mins until the tentacles are tender. Strain and place in a large bowl.
  • 2 Bring another saucepan of water to a boil. Add prawns and reduce heat to a simmer. Cook for 5 minutes. Strain and add to the octopus.
  • 3 Meanwhile, cook potatoes in some salted water until tender. Strain, add butter and mash.
  • 4 Drizzle cooked seafood with 2 tbsp olive oil and grill on high heat in a pan or on the bbq for 2 minutes for them to char slightly. Return to the bowl. Add Gourmet Garden Lightly Dried Parsley, season with salt and pepper. Mix.
  • 5 Place mash on a serving platter. Scatter seafood around and serve with lemon wedges.