Octopus, Mojo Rojo & Baby Potatoes Recipe

Clean and tenderize

If your octopus is not already tenderized, freeze for 48 hours then thaw (if using fresh). Rinse the octopus under cold water, remove the beak from the center of the tentacles and the eyes if not cleaned by the fishmonger.

Simmer

Place a large pot with enough water to cover the octopus. Add the halved onion, bay leaves, peppercorns and 2 tablespoons coarse salt. Bring to a gentle boil. Hold the octopus by the head and dip the tentacles into the simmering water three times (this helps curl them), then submerge the whole octopus. Reduce to a low simmer (not a rolling boil) and cook gently for 35–45 minutes for a 1 kg octopus, until the thickest part of a tentacle is tender when pierced with a skewer. Start checking at 30 minutes. Keep the pot partially covered.

Cool in cooking liquid

When tender, remove the pot from heat and let the octopus cool in its cooking liquid for 20–30 minutes — this helps keep it moist and tender. Remove the octopus, reserve 1/4 cup of the cooking liquid and pat the octopus dry with paper towels.

Slice and sear (finish)

Cut the tentacles from the head and slice into 2–3 cm pieces. Heat 2 tablespoons olive oil in a large skillet or cast-iron pan over high heat until shimmering. Sear the octopus pieces in batches 1–2 minutes per side until you get a light char and blistering. Avoid overcrowding. Transfer to a warm plate.

Scrub the baby potatoes. Place them in a pot, cover with cold water, add a generous pinch of salt and bring to a boil. Cook until just tender when pierced with a fork, about 12–15 minutes depending on size. Drain and let steam-dry for 2 minutes.

While still warm, toss the potatoes with 2 tablespoons extra-virgin olive oil, 1 teaspoon coarse salt and 1/2 teaspoon black pepper. Spread on a baking sheet and, if you want a crisp exterior, roast in a 220°C (430°F) oven for 10–15 minutes until skins are blistered. Toss with 2 tablespoons chopped fresh parsley before serving.

If you haven't already, roast and peel the red bell peppers: roast over a gas flame, under a hot broiler, or on a grill until charred all over. Transfer to a bowl and cover to steam 10 minutes; peel, discard seeds and stems. Alternatively use jarred roasted peppers, drained.

In a food processor or blender, combine roasted red peppers, tomatoes, garlic cloves, smoked paprika, ground cumin, ground almonds, sherry vinegar, 1 teaspoon coarse salt, 1/2 teaspoon black pepper and the optional pinch of cayenne. Pulse to a coarse purée.

With the machine running, slowly stream in 6 tablespoons extra-virgin olive oil to emulsify into a silky sauce. Taste and adjust seasoning with more salt, vinegar or oil as needed. If too thick, thin with 1–2 tablespoons reserved octopus cooking liquid or water to reach spoonable consistency.

Spread a generous spoonful of mojo rojo on the serving plate or in a shallow bowl. Arrange warm baby potatoes clustered to one side and seared octopus pieces on top or alongside.

Drizzle a little extra-virgin olive oil over the octopus and potatoes, scatter the chopped parsley from the garnish, and add lemon wedges to the plate for squeezing.

Serve immediately so octopus remains warm and slightly crisp. Leftover mojo rojo can be refrigerated in an airtight container for up to 4 days.