Although sautéed octopus and jumbo shrimp stir fry is already amazing in and of itself, we’ve added truffle mashed potatoes to make a star dish you can use to wow anyone with the unparalleled flavor and aroma of truffle.
Today, there are some farm harvesting truffles in the South and West of the U.S., but Spain is the world’s largest black truffle (also known as “black gold”) producer, where they are harvested in the winter, from November to March.
You can find black truffles in a number of formats. This recipe calls for truffle infused olive oil and one small black truffle. You can buy truffles shredded to reduce your cooking time.
Ready to create this dish that is as easy as it is crowd-pleasing? Give our sautéed octopus and jumbo shrimp over truffle mashed potatoes a try!
1 package precooked el Rey del Pulpo octopus
12 jumbo shrimps
2 cloves garlic, minced
3 small potatoes
2 tbs heavy cream
Truffle infused oil
Olive oil
1 small black truffle
Salt
To make your mashed potatoes extra flavorful and creamy, boil the potatoes with the skin on. This will keep them from absorbing excess water.
If you don’t have a black truffle, you can certainly make this dish with just the truffle infused oil, but if you want to give it the true truffle flavor explosion, shred a bit of black truffle on top.
Pair this amazing sautéed octopus recipe with a nice glass of tart wine.
Did you like our sautéed octopus recipe? Then check out this delicious fried octopus recipe or this marinated octopus inspired by traditional Greek cuisine.
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