Cooked Octopus Tentacles with chorizo and potatoes

Cooked Octopus Tentacles with chorizo and potatoes

Make a lasting impression on your guests at your next dinner party with our simple Octopus with Chorizo and Potatoes recipe.
  • Time 46minutes
  • Serves 4
  • Difficulty Easy


  • 1 pack of cooked octopus tentacles
  • 340g potatoes, peeled and diced
  • Sea salt
  • Ground pepper 
  • 3 tbsp extra-virgin olive oil, plus more for drizzling
  • 2 tsp chopped thyme
  • 140g cured Spanish chorizo, diced


Cut the octopus tentacles into pieces and set aside.

Place the potatoes in a medium saucepan, cover with water and add salt. Bring to a boil and simmer over moderate heat for about 10 minutes or until just tender. Drain and transfer to a bowl.

Mix the potatoes with 3 tablespoons of extra-virgin olive oil and thyme - season with salt and pepper.

In a grill pan, cook the chorizo over moderately high heat until warmed through for about 2 minutes. Transfer to a bowl and set aside.

Add the potatoes and octopus to the same pan and cook until hot with the potatoes turning golden in spots for about 5 minutes. Add to the chorizo, season with salt and pepper and toss.

Drizzle some extra virgin olive oil, and serve.

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