Octopus with baby potatoes, pimentón and olive oil

PT1H30M

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Ingredients

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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
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
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
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
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