Octopus With Chorizo And Potatoes

• 1 onion coarsely chopped
• 3 bay leaves
• 1 3/4 pounds tentacles octopus
• 3/4 pound potatoes peeled and cut into 1/2-inch dice
• kosher salt
• freshly ground pepper
• 3 tablespoons extra-virgin olive oil plus more for drizzling
• 2 teaspoons thyme chopped
• 5 ounces spanish chorizo cured, cut into 1/2-inch dice
• shiso Shredded, optional
• 1 handful peppercorn

1. Bring a large saucepan of salted water to a boil with the onion, peppercorns and bay leaves. Using tongs, carefully dip the octopus into the boiling water 3 times, then leave it in the water. Cook the octopus over moderately low heat until tender, about 2 hour. Remove from the heat and let the octopus stand in the water for 10 minutes; drain. Cut the octopus into 1/2-inch pieces.
2. 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.
3. 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, garnish with shiso, if using, and serve.

onion, bay leaves, tentacles octopus, potatoes, kosher salt, freshly ground pepper, extravirgin olive oil, thyme, chorizo cured, handful peppercorn

Taken from www.yummly.com/recipe/Octopus-with-Chorizo-and-Potatoes-1491872 (may not work)