Jul 14 2026
Restaurants›The Purple Pig Restaurant›Spanish Octopus* Recipe

Spanish Octopus* Recipe

Inspired by The Purple Pig Restaurant
Time2h
Serves4

Marbled Potatoes, Jalapeño, Sambuca, Chimichurri + Almonds

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Ingredients

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Seafood

Potatoes

Chimichurri

Garnish

Method

Seafood

  1. 1

    Prepare the Octopus

    In a large pot, bring water to a boil. Add the octopus and boil for about 45 minutes or until tender. Remove the octopus and allow it to cool, then cut it into tentacle pieces.

  2. 2

    Marinate the Octopus

    In a bowl, mix the boiled octopus pieces with sambuca and finely chopped jalapeño. Let it marinate for at least 30 minutes.

Potatoes

  1. 3

    Prepare the Potatoes

    Wash the marbled potatoes and cut them in halves. In a large pot, boil them in salted water until tender, about 15-20 minutes. Drain and set aside.

  2. 4

    Sauté the Potatoes

    In a skillet, heat olive oil over medium heat. Add the boiled potatoes and sauté for about 5-7 minutes until they are golden brown and crispy. Season with salt.

Chimichurri

  1. 5

    Make the Chimichurri

    In a blender or food processor, combine fresh parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until smooth, adjusting seasoning to taste.

Garnish

  1. 6

    Prepare the Almonds

    Lightly toast the almonds in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until golden.

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