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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.
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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
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
With a focus on simple, authentic Spanish cuisine, chef José Pizarro has been at the forefront of bringing true tapas to London.
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Octopus with baby potatoes, pimentón and olive oil
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Octopus with baby potatoes, pimentón and olive oil
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