Octopus, mojo verde, potatoes, artichokes and txistorra

Octopus, mojo verde, potatoes, artichokes and txistorra

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4

Serve as part of a Spanish tapas or as a standalone dish.

Equipment: You will need a deep-fat fryer or a deep, heavy-bottomed pan.

By Nieves Barragán
From Saturday Kitchen


  • 2 bunches fresh coriander
  • 1 handful parsley
  • 1 spring onion
  • 3 garlic cloves
  • 250ml/9fl oz olive oil, preferably Arbequina, plus extra for shallow frying and drizzling
  • 75ml/5 tbsp white wine vinegar
  • 1 tbsp ground cayenne
  • 1 tbsp ground cumin
  • 1 x 2–3kg/5-7lb double-sucker octopus, cleaned and left whole, beak and eyes removed
  • ½ onion
  • 1 bay leaf
  • 500g/1lb 2oz new potatoes
  • 4 shallots, roughly chopped
  • 250g/9oz txistorra, or other cured sausage, cut into 4cm/1½in cubes
  • salt and freshly ground black pepper

To serve

  • vegetable oil, for deep frying
  • 2 Jerusalem artichokes, thinly sliced
  • 2 tbsp roughly chopped parsley