Octopus with baby potatoes, pimentón and olive oil
by
This recipe, which is a signature dish on the menu at José Pizarro's Broadgate restaurant, is one of the chef's personal favourites. The original recipe that inspired it was traditionally served with a fried egg on top.
Discover more:
Share recipe
Related recipes
Related recipes
Octopus mbongo
Octopus, lobster and scallop wontons with cherries and pink fir potatoes
Sous vide Galician octopus with watercress, radish and samphire tempura
Croquetas de sobrasada
Sous vide octopus terrine with langoustine ceviche, smoked roe taramasalata and cucumber snow
Ingredients
Metric
Imperial
- 1 octopus, approx 1.25kg, with the head removed
- 1 bay leaf
- 2 garlic cloves
- 1 onion, peeled and roughly chopped
- 1 carrot, roughly chopped
- 1 tbsp of sweet smoked paprika, ideally pimentón
- 80ml of olive oil
- 300g of new potatoes, or baby potatoes
- 1 handful of chopped chives, or flat-leaf parsley
- Maldon salt
Method
1
Bring a large pan of water to the boil with the bay leaf, garlic cloves, onion and carrot. Add the octopus and simmer for 45 – 50 minutes
- 1 bay leaf
- 2 garlic cloves
- 1 onion, peeled and roughly chopped
- 1 carrot, roughly chopped
- 1 octopus, approx 1.25kg, with the head removed
2
Allow the octopus to cool in the liquid, then remove and cut into thin slices. Strain the liquid, discarding the vegetables but reserving the water
3
Add the water back into the pan, add the potatoes and cook for 15 – 20 minutes until tender, then drain
- 300g of new potatoes, or baby potatoes
4
Add the olive oil to a frying pan and fry the octopus slices until slightly crisp at the edges. Remove the octopus from the pan and allow the oil to cool slightly
- 80ml of olive oil
5
Stir the pimentón into the warm oil, then add the octopus back to coat
- 1 tbsp of sweet smoked paprika, ideally pimentón
6
To serve, place the octopus in overlapping rings on plates, with a pile of potatoes in the centre. Spoon over any of the remaining pimentón oil from the pan, and garnish with a few chopped chives and a sprinkling of maldon salt
- 1 handful of chopped chives, or flat-leaf parsley
- Maldon salt
You may also like
Octopus with baby potatoes, pimentón and olive oil
SITES
INFORMATION
© Great British Chefs 2019