When the best ingredients from land and sea come together, the result can only be incredible. This is what happens when we combine, for example, octopus and Riojan chorizo in recipes like this one.
A perfect fusion of flavors to have as a summer or winter lunch, in a celebration or special occasion where you want to surprise your guests with new flavors and textures.
Cook the potatoes in salted water. Drain and reserve some of the cooking water.
Peel and mash the potatoes. Add the butter and milk. Mix until a creamy texture is obtained and season with salt and pepper. If necessary, add a little of the cooking water to add creaminess.
Grill or broil the octopus with a little olive oil.
Sauté the sliced chorizo for a few seconds in a frying pan.
Serve the octopus leg on the mashed potato, place the chorizo in slices and sprinkle a little paprika and thyme on top.
Ingredients
Directions
Cook the potatoes in salted water. Drain and reserve some of the cooking water.
Peel and mash the potatoes. Add the butter and milk. Mix until a creamy texture is obtained and season with salt and pepper. If necessary, add a little of the cooking water to add creaminess.
Grill or broil the octopus with a little olive oil.
Sauté the sliced chorizo for a few seconds in a frying pan.
Serve the octopus leg on the mashed potato, place the chorizo in slices and sprinkle a little paprika and thyme on top.
