Pairings: Douglas Green Cream Sherry No 3


  • 1 frozen octopus: frozen octopus is much tenderer than fresh octopus. If you do have a fresh octopus, you’ll need to tenderize it well with a meat mallet before cooking it.
  • 6 litres water
  • 6 tbsp coarse sea salt
  • 500g new potatoes
  • 1 cup (250ml) extra virgin olive oil
  • 2 tbsp Spanish (smoked) paprika


  1. Heat four litres of water in a large stock pot, and add five tbsp of the salt.
  2. Heat the remaining two litres of water in a smaller saucepan, and add the potatoes.
  3. Boil until cooked through but still firm.
  4. Drain and set aside, covered to remain warm.
  5. Rinse the octopus well under cold running water.
  6. Cut out the beak and remove the eyes of the octopus with a sharp knife.
  7. When the water is at a rolling boil, skewer the octopus securely on a large fork, and plunge it into the boiling water.
  8. Remove immediately, and once the water is boiling once more, dip it in the water once more.
  9. Repeat this process a further three or four times, until the tentacles curl. This dipping process helps to tenderize the octopus.
  10. Immerse the octopus in the water, and boil over medium heat for about two hours, or until it is tender when pierced with a sharp knife.
  11. Remove from the heat, and allow the octopus to rest in the water for about 10 minutes.
  12. Remove from the water, drain well, and cut into prices: the tentacles into pieces about 1.5cm long, and the body into pieces about 2cm square, using a pair of kitchen scissors.
  13. Slice the potatoes into 1cm thick pieces, place a piece of octopus not each, and drizzle the whole to with the olive oil and season with the remain gin salt and the Spanish paprika.
  14. Enjoy with a glass of Douglas Green Cream Sherry No 3