A twist on the Galician classic from Ben Tish at Salt Yard for Taste of London: a simple but fantastic combination of smoked paprika, octopus, olive oil and potatoes. A good tip is to use frozen octopus as thawing acts as a natural tenderiser
1. Cook the octopus in salted water with the bay and onion over a steady heat for about fifty minutes until tender. Drain well, and then cook the potatoes in the drained liquor until just cooked. Drain well and discard the liquor.
2. Place the smoking chips in a metal tray over a medium heat and then place a rack over the chips. When smoking, add the drained octopus and cover with foil. Smoke the octopus for 3-4 minutes or until the octopus has taken on a yellow, orangey hue. Remove the octopus to a bowl and discard the chips.
3. In a small sauce pan add the paprika, garlic and olive oil. Heat very slowly to cook out the paprika for 2 minutes. Be careful not to overheat and make the paprika bitter.
4. Add the potatoes to the octopus and then pour over the paprika oil and the vinegar. Mix well and infuse for at least 30 minutes.
5. Heat some oil in a pan to fry the shallots. Place the shallots in the milk and then dredge in the flour. Shake off the excess flour and fry the shallots until golden and crisp. Remove, drain and season well.
6. Stir the peppers into the octopus/potato mix. Divide the octopus and potatoes onto two serving plates and top with the crispy shallots. Finish with a sprinkle of fresh chives and a drizzle of the paprika marinade.
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