Octopus with Chorizo and Potatoes

By DreiFromBK

Ingredients

• 1 onion, coarsely chopped
• 3 bay leaves
• 1 3/4 pounds octopus tentacles
• 3/4 pound potatoes, peeled and cut into 1/2-inch dice
• Kosher salt
• Freshly ground pepper
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 teaspoons chopped thyme
• 5 ounces cured Spanish chorizo, cut into 1/2-inch dice
• Shredded shiso (optional)

Details

Servings 4
Cooking time 105mins
Adapted from foodandwine.com

Preparation

Step 1

Bring a large saucepan of salted water to a boil with the onion and bay leaves. Using tongs, carefully dip the octopus into the boiling water 3 times, then leave it in the water. Cook the octopus over moderately low heat until tender, about 
1 hour. Remove from the heat and let the octopus stand in the water for 10 minutes; drain. Cut the octopus into 1/2-inch pieces.

In a medium saucepan, cover the potatoes with water and add salt. Bring to a boil and simmer over moderate heat until just tender, about 10 minutes. Drain and transfer to a bowl. Toss the potatoes with the 3 tablespoons of olive oil and the thyme; season with salt and pepper.

In a grill pan, cook the chorizo over moderately high heat until warmed through, 2 minutes. Transfer to a bowl. Add the 
potatoes and octopus to the pan and cook until hot and 
the potatoes are golden in spots, 5 minutes. Add to the chorizo, season with salt and pepper and toss. Drizzle with oil, garnish with shiso, if 
using, and serve.