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. Slideshow: More Seafood Recipes 

Octopus with Chorizo and Potatoes
Photo: © Wai Lin Tse
Active Time:
30 mins
Total Time:
1 hr 45 mins


  • 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)


  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

Related Articles