Catalan octopus, potatoes and buffalo mozzarella

This Catalan octopus dish consists of an octopus boiled until just tender, served with boiled potatoes and other seasonable vegetables. You can add tomatoes, crunchy carrots, olives, capers, red onion and herbs such as parsley and basil. Today we have decided to make the traditional Catalan octopus even more special thanks to the addition of some excellent buffalo mozzarella, which with its unmistakable flavour blends perfectly with the delicacy of the octopus and potato.


  • oregano
  • Buffalo mozzarella A slice
  • octopus 300 grams Fresh
  • balsamic vinegar 100 millilitres
  • potatoes mashed
  • sugar 30 grams
  • fresh cream 10 millilitres
  • milk 9 millilitres
  • oil 20 grams
  • stock 15 millilitres
  • soy sauce A pinch
  • salt A pinch
  • pepper A pinch
60 minutes Total time
30 minutes Active time
Serves 2 persons
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Bring the water to the boil with celery, carrot, onion, rosemary and lemon. As soon as it boils put the octopus in and cook it for 25 minutes. Then take it off the heat let it cool. Prepare the balsamic vinegar reduction: let a mixture of vinegar and sugar reduce for about an hour and a half. Peel the potatoes, cut them into cubes and boil. When cooked, mash them with milk, cream, oil, stock, soya sauce, salt and pepper. All that remains it to serve everything together.

After boiling the octopus, don’t drain it immediately but let it cool in its cooking water. This allows the octopus to remain soft.
This dish has a name that implies an Hispanic origin. It is from the town of Alghero in Sardinia where a Catalan dialect is spoken, from the time it was populated by Catalan settlers.

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