Octopuses with Vegetables and Cashews



A very good starter for baby octopus and any vegetable. New potatoes work well here, I have a low-carb version with zucchini, and I will add potatoes to the ingredients, but not in my recipe. With pre-prepared ingredients, the dish is ready in minutes.


  • small octopuses 300 g
  • zucchini 150 g
  • young potatoes 200 g
  • cherry 6-8 pcs.
  • garlic 1 pc.
  • soy sauce 3 tbsp
  • onion 0.5 pcs.
  • cashew 1 tbsp
  • black pepper
  • butter 1 tbsp.
  • olive oil 2 tbsp


Step 1

Plunge octopus into boiling water for 1 minute, drain, plunge octopus into ice water to stop cooking, drain and pat dry.

Step 2

Boil the potatoes in their skins, peel them, and cut them into thick slices with the help of a kitchen knife set. Chop the onion. Cut the cherries in half. Cut the garlic into pieces. Roast the cashews in a dry pan (this is important, otherwise the finished dish will turn bitter).

Step 3

Heat the olive oil, chop the zucchini and fry for 2-3 minutes until crispy. Add onions and potatoes and fry for 2 minutes, add cherry tomatoes and fry for 2 minutes.

Step 4

Finally add the butter and garlic, stir, add the prepared octopus, sprinkle with pepper, add the sauce, and stir. Try adjusting the salinity.

Step 5

Octopus should not be overcooked, cook for 1 minute with vegetables.

Step 6

Place the appetizer on a plate and sprinkle it with chopped walnuts and red pepper.