Grilled Octopus with Baby Potatoes, JP Pimentón Olive Oil

José Pizarro

2015-09-15

Octopus is a common dish within the Mediterranean; and with my Pimenton infused Olive Oil, this is a fantastic way to enjoy a Spanish speciality.

Serves 4 | Prep: 10 min | Cooking: 1 hour 10 mins

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.

Method

  1. 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.
  2. Once it is cool, you can chop up the octopus into bite-size pieces.
  3. Remove the vegetables and herbs from the octopus water and let the water cool.
  4. 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.
  5. Put in a wooden or large plate, sprinkle on top of it and the olive oil.
  6. Serve with the potatoes.

Ingredients

  • 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