Ingredients
1 onion, coarsely chopped
3 bay leaves
1 3/4 pounds octopus tentacles
3/4 pound potatoes, peeled and cut into 1/2-inch dice
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons chopped thyme
5 ounces cured Spanish chorizo, cut into 1/2-inch dice
Method
Bring a large saucepan of salted water to a boil with the onion and bay leaves.
Using tongs, carefully dip the octopus into the boiling water 3 times, then leave it in the water. Cook it over moderately low heat until tender, about 1 hour.
Remove from the heat and let it stand in the water for 10 minutes; drain. Cut into 1/2-inch pieces.
In a medium saucepan, cover the potatoes with water and add salt. Bring to a boil and simmer over moderate heat until just tender, about 10 minutes.
Drain and transfer to a bowl. Toss the potatoes with the 3 tablespoons of olive oil and the thyme; season with salt and pepper.
In a grill pan, cook the chorizo over moderately high heat until warmed through, 2 minutes.
Transfer to a bowl.
Add the potatoes and octopus to the pan and cook until hot and the potatoes are golden in spots, 5 minutes. Add to the chorizo, season with salt and pepper and toss.
Drizzle with oil and serve.