Octopus, ratte potatoes, lemon & chorizo pangratatto

Pangratatto is Italian for breadcrumbs, and when added to this tasty dish of octopus squid and chorizo, it makes for a wonderful mix of textures and flavours.

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Serves two

Ingredients

60g chorizo (cooking)
200g charlotte potatoes or ratte potatoes
100g day old bread
Olive oil
1 lemon
10g fresh rosemary
1 octopus tentacle or 200g squid
Paprika for dusting

Method

Dice the chorizo and slowly cook in a pan to render the fats and the oils out of the chorizo. The oils can be used latter when dressing.

Boil the potatoes in salted water until cooked through.

Roughly tear the bread into small pieces and lay on a baking tray. Drizzle with good olive oil, lemon zest and fresh rosemary and cook until dry and crunchy, oven set to 160 oC.

Poach the octopus in a veg stock for 45 minutes and allow to cool.

Slice the potatoes, with the skins on, into coin shapes about 2 / 3mm think and dress in olive oil, paprika and lemon juice. Re heat until warm under the grill with the chorizo.

Pan fry the octopus until you have colour on it. Season and either slice or leave whole.

To serve, place the potatoes and chorizo on a plate. Cover with the octopus and sprinkle with pangratatto, rosemary and the chorizo oil.

If octopus isn’t available squid can be used as an alternative.

Hints and tips: Pangratatto is Italian for breadcrumbs.

Hints and tips: Cook squid very fast in a red hot pan or cook very slowly and braise with tomato sauce.

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Hints and tips: Pangratatto is Italian for breadcrumbs.

Hints and tips: Cook squid very fast in a red hot pan or cook very slowly and braise with tomato sauce.

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