Octopus with Spanish Chorizo
Octopus with Spanish Chorizo
Octopus sautéed with dried chorizo and crispy potatoes is a classic Spanish dish that May looking intimidating to make, but is actually pretty simple and straightforward. The key here is to find good quality precooked octopus tentacles. If you can only find fresh octopus, you will have to boil them on the lowest setting your oven can go for an hour. Beyond that, once you add the cooked octopus to the dish, you only should cook it 2-3 minutes max or you’ll be chewing on rubber.
Ingredients
- 1 lb red potatoes diced
- 3 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp sea salt
- 6 oz dried Spanish chorizo small dice
- 4 garlic cloves minced
- 1 small yellow onion diced
- 24 oz cooked octopus tentacles cut into 1/2” pieces
- 1 tsp Spanish paprika
- 1/4 cup parsley chopped
- cracked black pepper
Instructions
- Bring a pot of water to boil. Simmer the potatoes for 10 minutes until they are just cooked through. Remove from the pot and drain.
- Toss the potatoes in a bowl with the olive oil, thyme, and salt. Set aside.
- In a large sauté pan over medium high heat, cook the dried chorizo and garlic for 2 minutes. Remove from the pan.
- Add in the potatoes and onion. Sauté until the potatoes are crispy for 5 minutes.
- Stir in the octopus and cook for 2 minutes.
- Add the chorizo back in and cook for a minute. Turn off the heat.
- Stir in the parsley. Season with the paprika and cracked pepper.
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