Ingredients (serves 2)
- 2 smallish octopus, prepared (I used you tube)
- 1 onion, peeled and cut into 6ths
- 2 carrots, sliced
- 1 bay leaf
- 1 sprig of fresh thyme
- 10 black peppercorns
- 400ml red wine
- 2 tablespoons olive oil
- 4 medium new potatoes, cooked and halved
- 4 cooking chorizo sausage, skinned and roughly chopped
- 8 Caper berries
- 1 tbsp capers
- oil for frying
- 2 tbsp chopped parsley
- Tenderise the octopus legs with a meat tenderiser. In a deep saucepan add the carrots, onion, bay leaf, peppercorns, thyme and red wine. Bring to the boil. Once boiling dip the legs of the octopus in it so they curl. Repeat with the 2nd set of legs and drop both of them into the liquor. If the octopus isn’t submerged top with water. Bring back to the boil then reduce to a simmer and cook with a lid on for an hour. Once cooked leave to cool in the stock while you prepare the other ingredients.
- In a small pan add some cooking oil so it is about 2cm deep until smoking. Add in the capers in batches and remove with a slotted spoon. Drain on kitchen paper.
- When ready to serve, heat the olive oil in a frying pan. Add the potatoes and the pieces of octopus and lightly brown. Next add the chorizo and cook until the fats are released. Sauté together for two to three minutes, then add the lemon segments and parsley. Give everything a good mix and allow to get to know each other for a few minutes, then plate up, seasoning with salt and pepper and garnishing with the crispy capers.