Grilled Octopus with Baby Potatoes, JP Pimentón Olive Oil
Octopus is a common dish within the Mediterranean; and with my Pimentón infused Olive Oil, this is a fantastic way to enjoy a Spanish speciality.
Put plenty of water in a big saucepan, add the bay leaf, garlic, carrot and bring to the boil then add the octopus and simmer it about 45-50min.
Once it is cool, you can chop up the octopus into bite-size pieces.
Remove the vegetables and herbs from the octopus water and let the water cool.
Once it’s cold, add the potatoes. Boil until tender – about 15 minutes. Drain and, when they are cool enough to handle, cut them into thick slices.
Put in a wooden or large plate, sprinkle on top of it and the olive oil.
Serve with the potatoes.
1 Octopus (approx. 1.25kg)
1 bay leaf
1 onion, roughly chopped
1 carrot, roughly chopped
1 tablespoon JP sweet Pimentón
80 ml Olive oil
300g Baby Potatoes, cleaned but not peeled
Salt flakes, such as Maldon
Handful of chopped flat-leaf parsley