Octopus With Chorizo And Potatoes Recipe

Name: Octopus With Chorizo And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion coarsely chopped; 3 bay leaves; 1 3/4 pounds tentacles octopus; 3/4 pound potatoes peeled and cut into 1/2-inch dice; kosher salt; freshly ground pepper; 3 tablespoons extra-virgin olive oil plus more for drizzling; 2 teaspoons thyme chopped; 5 ounces spanish chorizo cured, cut into 1/2-inch dice; shiso Shredded, optional; 1 handful peppercorn

Servings: persons

1 onion coarsely chopped
3 bay leaves
1 3/4 pounds tentacles octopus
3/4 pound potatoes peeled and cut into 1/2-inch dice
kosher salt
freshly ground pepper
3 tablespoons extra-virgin olive oil plus more for drizzling
2 teaspoons thyme chopped
5 ounces spanish chorizo cured, cut into 1/2-inch dice
shiso Shredded, optional
1 handful peppercorn

1
Bring a large saucepan of salted water to a boil with the onion, peppercorns and bay leaves. Using tongs, carefully dip the octopus into the boiling water 3 times, then leave it in the water. Cook the octopus over moderately low heat until tender, about 2 hour. Remove from the heat and let the octopus stand in the water for 10 minutes; drain. Cut the octopus into 1/2-inch pieces.
2
In a medium saucepan, cover the potatoes with water and add salt. Bring to a boil and simmer over moderate heat until just tender, about 10 minutes. Drain and transfer to a bowl. Toss the potatoes with the 3 tablespoons of olive oil and the thyme; season with salt and pepper.
3
In a grill pan, cook the chorizo over moderately high heat until warmed through, 2 minutes. Transfer to a bowl. Add the potatoes and octopus to the pan and cook until hot and the potatoes are golden in spots, 5 minutes. Add to the chorizo, season with salt and pepper and toss. Drizzle with oil, garnish with shiso, if using, and serve.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 onion coarsely chopped, 3 bay leaves, 1 3/4 pounds tentacles octopus, 3/4 pound potatoes peeled and cut into 1/2-inch dice, and more.

Yes, Octopus With Chorizo And Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Octopus With Chorizo And Potatoes

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