Charred octopus with chorizo oil and jalapeño pickled onions

Serves SERVES 4 Starters and mains

Advertisement

Method

First make the jalapeño pickled onions: put the vinegar and sugar in a medium bowl and stir to dissolve. Add the jalapeño and onion and let it sit at room temperature for at least 30 minutes or for up to 24 hours in the fridge.

Meanwhile, put 1 litre of water in a large saucepan along with the vinegar, 60ml of the oil, the thyme, bay leaves and 2tsp coarse sea salt and bring to the boil. Add the octopus and remove the pan from the heat, allowing it rest for 15-20 minutes before placing the pan in the fridge to chill for at least 1 hour.

When fully chilled, transfer the octopus to a cutting board. Peel off the outer skin and discard. Cut the octopus into 5cm pieces and set aside.

Put the remaining oil in a large, deep pan over a high heat. When it’s hot, add the chorizo and cook for about 5 minutes, or until the fat has rendered and the meat begins to colour. Add the octopus to the pan and cook, turning occasionally, until all sides are charred, 2-3 minutes.

Add the celery and olives to the pan and cook for about 1 minute – the celery should still be crisp on the inside. Spoon the octopus mixture into bowls and garnish with the jalapeño pickled onions to serve.