Spanish Octopus Tacos

Spanish Octopus Tacos

From starting to serving: 30-40 minutes. Active time: 30 minutes. Serves 6. 

How the chefs explain it:

Char some octopus, boil some new potatoes and toss in rendered chorizo. Then it’s just an assembly job. Simples. 


  1. Let’s start with setting the table. On the table put the piquillo peppers, pearl onions, harissa, coriander, lemons, six plates and a handful of spoons.
  2. Put the potatoes in a pot and cover with cold water, bring to the boil then simmer for 15-20 minutes until just tender then drain.
  3. While the potatoes boil, warm each tortilla on a hot griddle or BBQ until it blackens slightly on both sides. Wrap them in a clean kitchen towel and set aside, keeping them warm. (Alternatively, pop the whole stack just as they are in a warm oven)
  4. Slice the chorizo into coins and cook over medium heat until they start to become a little crispy.
  5. Add the garlic and potatoes to the chorizo, toss to coat and set aside somewhere warm. 
  6. Toss the octopus in a very hot pan with the olive oil, paprika, oregano, salt and pepper to warm it through and get a little char. 
  7. Bring the warm elements to the table, get all your friends to sit down and assemble as they please. 

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