Smoked Paprika Octopus with Garlic Potato Mash

Serves 6
Preparation time 15 minutes
Cooking time 60 minutes


Tick off the ingredients as you buy them

  • 1kg frozen octopus tentacles, thawed
  • 2 onions, sliced
  • ½ bunch thyme leaves
  • 2 cloves garlic, crushed
  • juice of 1 lemon
  • 2 teaspoons smoked paprika
  • 1/3 cup Moro Primero Extra Virgin Olive Oil
  • 800g potatoes, peeled
  • 4 cloves garlic, extra, peeled
  • 1/3 cup Moro Primero Extra Virgin Olive Oil, extra
  • sea salt and freshly ground black pepper, to taste
  • extra thyme leaves, for garnish

Place octopus, onions and thyme in a large pot and cover with water. Bring to the boil and simmer covered for 1 hour until the octopus is tender. Remove octopus from liquid and refrigerate until cold. Combine crushed garlic, lemon juice, smoked paprika and Moro Primero Extra Virgin Olive Oil together to make a dressing and season to taste.

Cut potatoes into chunks and bring to the boil in a large saucepan of salted water. Add garlic cloves and boil for 20-30 minutes until very tender. Drain and mash potatoes and garlic together until very smooth. Slowly mix in extra Moro Primero Extra Virgin Olive Oil and season to taste.

To serve, cut octopus into pieces, spoon potato mash onto individual plates, top with octopus, drizzle with dressing and garnish with thyme leaves.