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Ingredients
Method
- 1kg octopus, cleaned (thawed if frozen)
- 1 onion, halved
- 2 bay leaves
- 600g kipfler potatoes, scrubbed
- 100ml extra virgin olive oil
- 2 garlic cloves, sliced
- 2 teaspoons smoked paprika
- 1 tablespoon sherry vinegar
- 2 tablespoons chopped flat-leaf parsley
- Flaky sea salt and lemon wedges, to serve
- Bring a large pot of water with the onion and bay leaves to a gentle boil. Dip the octopus in and out three times, then submerge and simmer for 60 to 75 minutes, until a knife slides easily into the thickest part of a tentacle. Cool in the liquid for 15 minutes.
- Meanwhile, boil the whole potatoes in salted water for 20 minutes until tender, then slice thickly. Warm the oil and garlic over low heat for 3 minutes, take off the heat and stir in the paprika and vinegar.
- Cut the octopus into chunky pieces and sear in a hot dry frying pan for 2 minutes each side until charred. Pile onto the potatoes, spoon over the paprika oil and finish with parsley, flaky salt and lemon.
30 minutes, plus 1 hour 15 minutes simmering
4 serving
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