Chargrilled Octopus with Padron Pepper & Chorizo
Food
Main Courses
Starters
Robert Stacey, head chef at The Plough at Lupton
4 Servings
Ingredients
200g cubed chorizo
200g whole padron peppers
1 whole French stick, to serve
For the octopus
500g octopus
5g thyme
1x star anise
25g onion, finely chopped
25g celery, finely chopped
25ml olive oil
For the garlic butter
250g butter
10g garlic
25g parsley, chopped
Method
- Vacuum pack the octopus with the thyme, star anise, onion, celery and olive oil, trying to keep the tentacles as straight as possible. Cook for a minimum of 4 hours at 83˚ in a water bath
- When octopus is cooked make the garlic butter. Combine all ingredients over a low heat
-
Pan fry chorizo until cooked. Meanwhile char grill the octopus and peppers so that both have visible lines
-
Combine all the ingredients and serve with a fresh parsley garnish and warm French stick
