Octopus with Chorizo and Potatoes

This recipe is a smart, delicious, Spanish-inflected way to cook octopus. Dipping the tentacles in hot water before cooking helps firm them up so they hold their shape.

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  • Servings: 4

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  • 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)

How to make this recipe

  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.

  2. 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.

  3. 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.

Suggested Pairing

A fruity Spanish rosé

Contributed By Photo © Wai Lin Tse Published August 2015

1039078 recipes/octopus-chorizo-and-potatoes 2015-07-20T18:36:47+00:00 Alex Larrea weeknight-dinner|spanish|healthy|staff-favorite|4|summer august-2015 recipes,octopus-chorizo-and-potatoes 1039078

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