I generally only post the simpler recipes I write here and this is beyond simple, though it requires the use of a pressure cooker. “Modernist Cuisine at Home” gave me the nudge to really start using a pressure cooker I’ve had sitting around for years and I haven’t turned back. There’s a stigma about pressure cookers being unsafe and, when it comes to modern ones, it’s just not true. Between the foolproof locking mechanisms and redundant safety valves, the chances of a recent pressure cooker exploding are virtually zero.
As for the octopus, I’ve eaten it numerous times, but hadn’t cooked it myself prior to writing this recipe. That was probably due to reading how people boil the octopus for two hours to tenderize it before grilling it and other such time-consuming methods. Twenty minutes in the pressure cooker and a brief visit with a smoking hot pan coated in chorizo fat and olive oil resulted in tender flesh and a nice, clean taste. Spicy chorizo, zesty lemon and the crunch of some Maldon salt turned it into something so good, I ate the entire plate myself!
Time: 45 minutes
Serves: 4
Ingredients:
1 pound octopus tentacles 2 teaspoons extra-virgin olive oil 8 ounces chorizo – sliced 1 teaspoon lemon juice 1 pinch finishing salt (ideally Maldon)Preparation:
Place octopus in a pressure cooker and add water to cover. Seal the pressure cooker and place on high heat. Once full pressure is reached, reduce heat to maintain and cook octopus for twenty minutes.
While the octopus is cooking, place a large pan in medium heat and add the olive oil.
Once the oil is hot, add the chorizo to the pan, stirring occasionally until it’s browned. Remove the chorizo from the pan and set aside.
When the octopus has cooked for twenty minutes, remove from heat and release pressure in the cooker.
Turn the chorizo pan to high heat and add the octopus, tossing for a minute.
Add the chorizo back to the pan and toss to coat.
Plate the chorizo and octopus along with the pan drippings, sprinkling with the lemon juice and salt.