• About 2 kgs of octopus prepared as described above
  • 2-3 kgs of potatoes, peeled.
  • 1 onion, peeled
  • 3 bay leaves
  • 3 dried red chillies/peppers
  • A scoop of black peppercorns
  • EVOO
  • Spanish Paprika picante
  • Sea salt crystals


  • STEP 1
    In the very large pan put in the onion, bay leaves, dried chillies and peppercorns, Fill with as much water as possible and bring to the boil (do not add salt).
  • STEP 2
    Next is the most important step: With the water boiling hold the octopus by the body and dip the tentacles fully into the water for a few seconds and then lift it out. Wait for water to return to the boil and repeat 3 more times. (If you have 2 smaller ones use 2 hands to dip both at the same time). Plunge the octopus into the pan, bring to a boil and then on a moderate heat cook the octopus for about 40mins or until it becomes ‘al dente’. Remove the octopus and set aside to drain. Do not throw away the water the octopus was cooked in as this is reserved for the next step.
  • STEP 3
    Next put the peeled potatoes into the pan and cook until just done (ensure you don’t overcook them). Remove the potatoes and when cooled slice crosswise into 1.5 cm slices. Place the slices of potatoes on each of the plates/boards.
  • STEP 4
    Chop the octopus tentacles into 1-2cm chunks and chop up the body into thinish slices.
  • STEP 5
    Place the chopped octopus on top of the potatoes, drizzle with EVOO and sprinkle with a little salt and then the paprika. Should be served at room temperature or slightly warm.

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