Cooked Octopus Tentacles with chorizo and potatoes

  • Serves: 4
  • Prep: 45 minutes
  • Cook: 1 minutes
  • Difficulty: Easy


1 pack of cooked octopus tentacles

340g potatoes, peeled and diced

sea salt

ground pepper 

3 tbsp extra-virgin olive oil, plus more for drizzling

2 tsp chopped thyme

140g cured Spanish chorizo, diced

  1. Cut the octopus tentacles into pieces and set aside. 
  2. Place the potatoes in a medium saucepan, cover with water and add salt. Bring to a boil and simmer over moderate heat for about 10 minutes or until just tender. Drain and transfer to a bowl.
  3. Mix the potatoes with 3 tablespoons of extra-virgin olive oil and thyme - season with salt and pepper.
  4. In a grill pan, cook the chorizo over moderately high heat until warmed through for about 2 minutes. Transfer to a bowl and set aside.
  5. Add the potatoes and octopus to the same pan and cook until hot with the potatoes turning golden in spots for about 5 minutes. Add to the chorizo, season with salt and pepper and toss.
  6. Drizzle some extra virgin olive oil, and serve.

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