Octopus with Chorizo and Potatoes

Ingredients:
  • Marinated octopus
  • 3/4 pound potatoes, peeled and cut into 1/2-inch dice
  • Kosher salt
  • Freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 teaspoons chopped thyme
  • 5 ounces cured Spanish chorizo, cut into 1/2-inch dice
  • Shredded shiso (optional)
Directions:
  1. In a medium saucepan, cover the potatoes with water and add salt. Bring to a boil and simmer over moderate heat until just tender, about 10 minutes. Drain and transfer to a bowl.
  2. Toss the potatoes with the 3 tablespoons of olive oil and the thyme; season with salt and pepper.
  3. In a grill pan, cook the chorizo over moderately high heat until warmed through, 2 minutes. Transfer to a bowl.
  4. Add the potatoes and octopus to the pan and cook until hot and the potatoes are golden in spots, 5 minutes.
  5. Add to the chorizo, season with salt and pepper and toss. Drizzle with oil, garnish with shiso, if using, and serve.
Suggested Pairing: A fruity Spanish rosé
(Recipe courtesy of: Food & Wine magazine)