September 22, 2020

Cooked Octopus Tentacles with chorizo and potatoes

Name: Cooked Octopus Tentacles with chorizo and potatoes
Prep time: 45 min
Cook time: PTM
Ingredients: 1 pack of cooked octopus tentacles; 1 onion, coarsely chopped; 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

Serves: 4
Prep: 45 minutes
Difficulty: Easy

Ingredients:

1 pack of cooked octopus tentacles

1 onion, coarsely chopped

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

Cut the octopus tentacles into pieces and set aside.
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.
Mix the potatoes with 3 tablespoons of extra-virgin olive oil and thyme - season with salt and pepper.
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.
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.
Drizzle some extra virgin olive oil, and serve.