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Grilled Octopus and Batatas a Murro (smashed potatoes)

Grilled Octopus and Batatas a Murro (smashed potatoes)

Served with Pickled Shallots, Crispy Tarragon and a Spicy Chorizo Crisps and Crumb.

Ingredients

Serves 4:

For the Octopus

  • 1 Medium octopus cleaned
  • 400g New potatoes (or approx 3 per potatoes per person)
  • 200g Spicy chorizo
  • 20g Fresh tarragon
  • Extra virgin olive oil
  • 1 clove of garlic
  • 150g salted butter
  • 1 large onion
  • Juice of half a lemon
  • Flakes of sea salt
  • Freshly ground black pepper

For the pickled onions:

  • 225g small pink shallots
  • 220g red wine vinegar
  • 3 tbsp caster sugar
  • 1 dried bay leaf
  • 1 star anise
  • 6 whole black pepper corns
  • 1 tbsp sea salt

Method

For the pickled onions:

  1. This pickling method should can be done in advance of the recipe as it takes a good couple of hours for the pickling process to take effect. You could also so this over night for a more intense flavour . This recipe calls for just a few pieces of onion but you could make a batch of them and keep them in the fridge for up to two weeks, although I guarantee they wont last that long as they are delicious!
  2. Pour the vinegar, sugar, salt, bay leaf, star anise and pepper corns into a small pan and simmer until the sugar and salt have dissolved.
  3. Peel the shallots and separate the layers, this will ensure the pickling doesn’t take more than an a couple of hours.
  4. Put the onions into a colander and pour over some boiling water from the kettle and drain. Place the onions into a container or jar and put over the pickling liquid and leave to pickle for a minimum of two hours.

 

For the chorizo crisps and crumb:

For the Crumb

  1. Pre heat the oven to 80 degrees
  2. Remove the thin outer casing from the chorizo. Slice 50g of chorizo in to wafer thin pieces and set aside for the crisps.
  3. With the rest of the chorizo finely chop and using your fingers break up the meat to form rough crumbs.
  4. Place on a baking tray lined with parchment paper an cook on a low heat .The chorizo will starts to cook and release its oils and become crispy.
  5. Remove from the oven and drain crumbs on some kitchen paper and let the crumbs cool and the paper absorb the oil. You want the chorizo to be as dry as possible. Place in the fridge to cool
  6. When the chorizo is dry and cool , blitz into a fine crumbs in a blender and they are ready to use.

For the Chorizo Crisps:

  1. Set oven at 180 degrees
  2. This will be a garnish on the finished plate, you want approx 2 pieces per plate.
  3. Put the sliced chorizo in-between two pieces of parchment paper. Use a meat hammer or rolling pin to gently bash the chorizo until it becomes thin irregular in shape.The thinner the better.
  4. Place chorizo thins onto grease proof paper on a tray in the oven and cook for a few minutes until it becomes crispy.
  5. Drain onto a kitchen towel and set aside.

For the Octopus:

  1. If you are cleaning your own octopus remove the head by cutting below the eyes and
  2. remove the beak. Cut the membrane in between the tenticles to separate. Alternatively
  3. you can ask your fishmonger to do this!
  4. Bring to the boil a large pan of water
  5. To the water add:
    3 tbsp of olive oil
    1/2 of the whole garlic cut in half and roughly smashed by hand
    Half a lemon
    A good pinch of sea salt
    1 onion roughly sliced
    2 dried bay leaves

  6. When the water comes to the boil, keeping hold of the octopus quickly plunge it in and out of the water 3 times, this will help tenderise it, turn the heat down to a simmer.
  7. Braise the Octopus in the cooking liquid until the flesh is tender. Test with the tip of aknife after 45 minutes and check it every 10 minutes until you are happy with the texture.
  8. Once the Octopus has cooked , remove from pan and set aside to cool, this can be covered and placed in the fridge for up to 24 hours or used as soon as it has cooled down.
  9. Whilst the Octopus cools down make some garlic infused butter to baste it with. In a pan gently melt the butter and add a pinch of salt and the rest of the roughly chopped garlic.
  10. Using a brush coat the cooled octopus with the garlic infused butter ensuring its well covered and season with salt and pepper
  11. The Octopus is now ready to be charred. This can be done on a BBQ, in a hot frying pan or under the grill in the oven, the choice is yours. Ensure the Octopus is heated through and is nicely charred.
  12. Finish with a generous squeeze of lemon.


For the Batatas a Murro

  1. Wash the potatoes but keep the skin on and boil in a pan of salted water until the potatoes are just cooked, test with the tip of the knife.
  2.  Drain and let the potatoes completely cool. Once cool lay them out on a chopping board or flat tray, with a sheet of parchment paper over the top.Place another tray on top of the potatoes and squash down.
  3. When the potatoes have been squashed place in a frying pan over a medium heat with a little butter and sea salt. Cook on a gentle heat until the smashed edges of the potatoes and the skin start to turn golden brown .Flip over and cook the other side.

For the Crispy Tarragon

  1. Pick tarragon leaves off the stalks
  2. Fill a medium deep frying pan with two fingers width of a neutral flavoured oil, I use rapeseed or sunflower oil.
  3. Heat oil to 150 degrees . Fry tarragon in the oil until crispy, this should only take a few seconds. Drain well

For the dressing

  1. Mix together a generous squeeze of lemon juice and 2 tbsp of olive oil and season with salt and pepper.
  2. To assemble the dish add the potatoes to the plate and scatter around some pickled onions.
  3. Arrange the Octopus on the plate on top of the potatoes, In this recipe I have chosen to leave part of the Octopus whole and slice the rest of the portion, but this is up to you.
  4. Spoon some of the dressing over the Octopus and potatoes and garnish with the chorizo crumb and the crispy tarragon.
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