Charred Octopus
Tender braised octopus with smoked paprika and chorizo oil
“Mediterranean-inspired charred octopus — braised until meltingly tender, then seared over high heat for a smoky char, served with a vibrant chorizo oil and crushed Canarian potatoes.”
Ingredients
- Octopus (1.5kg), cleaned1 whole
- Bay leaves2
- Onion, halved1
- Cooking chorizo, diced100g
- Extra virgin olive oil120ml
- Smoked paprika (pimentón)1 tsp
- Baby potatoes500g
- Fresh parsley, chopped2 tbsp
- Lemon1
Method
- 1
Bring a large pot of water to a boil with bay leaves and halved onion. Dip octopus three times ('scaring' it) before fully submerging.
Pro tip: The triple-dip method helps the tentacles curl beautifully and promotes even cooking.
- 2
Simmer gently for 45–60 minutes until a knife slides easily into the thickest part of a tentacle.
- 3
Remove and cool. Separate tentacles. Boil baby potatoes in the octopus water until tender, then lightly crush.
- 4
Make chorizo oil: cook diced chorizo in olive oil over low heat for 10 minutes. Add paprika off heat. Strain, reserving oil and chorizo separately.
- 5
Heat a cast-iron pan or grill until smoking. Toss tentacles in chorizo oil and char for 2–3 minutes per side until crisp edges form.
- 6
Plate crushed potatoes, top with charred octopus. Drizzle generously with chorizo oil, scatter crispy chorizo, parsley, and a squeeze of lemon.
Pro tip: The contrast between the crisp char and silky interior is everything — don't skip the high-heat sear.
Plating Tips
Coil tentacles naturally on the plate for an organic look
Drizzle the red chorizo oil with purpose — it's your sauce and your color
Crushed potatoes should look rustic, not mashed
A halved charred lemon on the plate doubles as garnish and condiment
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