Spicy Octopus Legs with Garlic Yukon Gold Potatoes

cooked spanish octopus legs

Serves 4


1 to 1.5 lbs - Cooked Octopus Legs
1 Tbsp. - Tapatío Hot Sauce
2 lbs - Yukon Gold Potatoes
1/3 cup - Santa Monica Seafood's Seafood Marinade
3 Tbsp. - Salted Butter, melted
3 Tbsp. - Olive Oil
2 Tbsp. - Fresh Parsley, chopped
1 Tbsp. - Fresh Thyme, chopped
4 Cloves - Fresh Garlic, sliced
Salt and Black Pepper


  1. Pre-heat oven to 450°F.
  2. In a large bowl, add Santa Monica Seafood's Seafood Marinade, Tapatío, 1/2 tsp salt and black pepper. Mix the marinade and then add in the cooked Octopus.  Toss gently until all sides are coated. Set aside.
  3. On a large baking sheet, add Yukon Gold Potatoes and coat with olive oil, 1/2 tsp. salt and black pepper. Make sure that you have plenty of room on the tray to bake the octopus in step #5.  Bake for about 20-25 minutes or until potatoes are fork tender.
  4. Bring all the roasted potatoes to one side of the baking tray and slightly press each potato with a fork making sure that it's still in one piece. Drizzle with melted butter, sliced garlic and thyme.
  5. Add the marinated Octopus to the empty side of the tray and bake together for about 15-20 minutes.
  6. Plate your dish and finish it with chopped fresh parsley.