Garlic Octopus, Chorizo and Jalapeño fried potato hash.

This is one of those dishes that feels like a treat but is so easy and comforting to make over and over again.

Ingredients

  • Octopus tentacles diced
  • Half Chorizo ring diced
  • Large onion diced
  • 2 large potatoes diced into cubes
  • Pot of olives
  • Thyme sprigs
  • 1 teaspoon smoked paprika
  • 1 tablespoon garlic paste
  • Jar of Jalapeños
  • Salt and pepper
  • Oil

Method

  1. Boil the potatoes in salted water for 10 mins and then drain off, put oil with a knob of butter in a pan and start to fry the cubes until golden brown and crisp then set aside. Alternatively put in the oven at 180c tossed in oil for 20mins until crisp.
  2. Next add the the garlic, thyme, chorizo, onion to the same pan the potatoes have been in and fry down, cook until the onion catches slightly.
  3. Then add the olives, Octopus and paprika, cook for few minutes until the octopus is soft and warmed through.
  4. Add back to the pan the crispy potatoes and toss together.
  5. Serve on a plate and top with the jalapeños. I blowtorched the top of my chillis to add a bit more of a smoked flavour to them, you can also do this in a dry pan or under a grill.

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