This recipe, which is a signature dish on the menu at José Pizarro's Broadgate restaurant, is one of the chef's personal favourites. The original recipe that inspired it was traditionally served with a fried egg on top.
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Bring a large pan of water to the boil with the bay leaf, garlic cloves, onion and carrot. Add the octopus and simmer for 45 – 50 minutes
1 bay leaf
2 garlic cloves
1 onion, peeled and roughly chopped
1 carrot, roughly chopped
1 octopus, approx 1.25kg, with the head removed
Allow the octopus to cool in the liquid, then remove and cut into thin slices. Strain the liquid, discarding the vegetables but reserving the water
Add the water back into the pan, add the potatoes and cook for 15 – 20 minutes until tender, then drain
300g of new potatoes, or baby potatoes
Add the olive oil to a frying pan and fry the octopus slices until slightly crisp at the edges. Remove the octopus from the pan and allow the oil to cool slightly
80ml of olive oil
Stir the pimentón into the warm oil, then add the octopus back to coat
1 tbsp of sweet smoked paprika, ideally pimentón
To serve, place the octopus in overlapping rings on plates, with a pile of potatoes in the centre. Spoon over any of the remaining pimentón oil from the pan, and garnish with a few chopped chives and a sprinkling of maldon salt