The Plough’s Char-grilled octopus with Padron pepper and chorizo

by Chef Foode - Thursday February 8, 2018 3:02 pm

The Plough at Lupton serves great food and drink in a comfortable and stylish environment with the added advantage of beautiful bedrooms to relax in.

Check another great recipe onsite Earl Grey & Gin Cured Salmon

The Plough at Lupton

Cow Brow, Lupton, Cumbria, LA6 1PJ

Serves 4

Ingredients

  • 200g cubed chorizo

  • 200g whole Padron peppers

  • Whole French stick, to serve

  • For the octopus

  • 500g octopus

  • 5g thyme

  • 1x star anise

  • 25g finely chopped onion

  • 25g finely chopped celery

  • 25ml olive oil

  • For the garlic butter

  • 250g butter

  • 10g garlic

  • 25g chopped parsley

Method:

  1. Vacuum pack the octopus with the thyme, star anise, onion, celery and olive oil, trying to keep the tentacles as straight as possible. Cook for a minimum of 4 hours at 83˚ in a water bath.

  2. When octopus is cooked make the garlic butter. Combine all ingredients over a low heat.

  3. Pan fry chorizo until cooked. Meanwhile char grill the octopus and peppers so that both have visible lines.

  4. Combine all the ingredients and serve with a fresh parsley garnish and warm French stick.

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