Smoky Spanish Octopus with Chorizo, Chickpeas & Paprika Oil
Experience the bold, rustic flavours of Spain with this Smoky Spanish Octopus with Chorizo, Chickpeas & Paprika Oil — a dish that captures the essence of Mediterranean cooking in every bite. Tender, pre-cooked Dockside Octopus Tentacles are tossed with smoky Spanish chorizo, creamy chickpeas, and vibrant cherry tomatoes, then finished with a drizzle of rich paprika oil and fresh parsley.It’s hearty, colourful, and irresistibly aromatic — the perfect centrepiece for a tapas night, dinner party, or midweek indulgence. Using premium-quality octopus from Nicol Retailer Limited, this recipe combines convenience and fine-dining flavour, ready in under 30 minutes.Rich in protein and omega-3, it’s as nourishing as it is delicious — a true showcase of Mediterranean warmth, bold spices, and coastal freshness.
Ingredients
- 600 g Dockside Cooked Octopus Tentacles, sliced into thick pieces
- 100 g Spanish chorizo, sliced
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika (pimentón)
- 1/2 chilli flakes (optional)
- 400 g canned chickpeas, drained and rinsed
- 150 g cherry tomatoes, halved
- 100 ml chicken or vegetable stock
- 1 tbsp sherry vinegar (or red wine vinegar)
- Fresh parsley, chopped (for garnish)
- Sea salt & cracked black pepper
Paprika Oil:
- 3 tbsp olive oil
- 1/2 tsp smoked paprika
- Pinch of sea salt
Instructions
Make the Paprika Oil
- Warm olive oil in a small pan over low heat. Add smoked paprika and a pinch of salt. Stir, then remove from heat. Set aside to infuse while you cook the octopus.
Cook the Base
- Heat 1 tbsp olive oil in a large skillet or cast-iron pan. Add chorizo slices and fry for 3–4 minutes until they release their smoky red oil. Add onion and garlic, sautéing until soft and fragrant.
Add the Flavour
- Sprinkle in smoked paprika and chilli flakes. Stir in cherry tomatoes and chickpeas. Cook for 2 minutes, then pour in stock and vinegar. Simmer for 5 minutes to reduce slightly.
Add the Octopus
- Stir in the Dockside Cooked Octopus Tentacles and toss gently to coat in the sauce. Cook for 3–4 minutes until the octopus is heated through and the sauce thickens slightly.
Finish & Serve
- Spoon the mixture into shallow bowls, drizzle with paprika oil, and sprinkle with fresh parsley. Serve immediately with crusty bread or roasted new potatoes.
Notes
Premium Ingredients Matter:
The key to this recipe’s rich, smoky depth lies in using high-quality seafood. The Dockside Cooked Octopus Tentacles from Nicol Retailer Limited are pre-cooked to perfection — tender, meaty, and ready to absorb every drop of smoky paprika and chorizo oil. Texture Tip:
Always pat the octopus dry before adding it to the pan — this ensures crisp edges and a beautiful golden sear without losing tenderness. Balancing Flavours:
Add the sherry vinegar right at the end for a bright, tangy lift that balances the smoky oil and hearty chickpeas. Make It Your Own:
For a pescatarian version, replace chorizo with roasted red peppers or smoked paprika chickpeas. Add grilled prawns for an indulgent seafood twist. Serving Idea:
Serve with rustic bread, roasted potatoes, or a simple rocket salad.
The key to this recipe’s rich, smoky depth lies in using high-quality seafood. The Dockside Cooked Octopus Tentacles from Nicol Retailer Limited are pre-cooked to perfection — tender, meaty, and ready to absorb every drop of smoky paprika and chorizo oil. Texture Tip:
Always pat the octopus dry before adding it to the pan — this ensures crisp edges and a beautiful golden sear without losing tenderness. Balancing Flavours:
Add the sherry vinegar right at the end for a bright, tangy lift that balances the smoky oil and hearty chickpeas. Make It Your Own:
For a pescatarian version, replace chorizo with roasted red peppers or smoked paprika chickpeas. Add grilled prawns for an indulgent seafood twist. Serving Idea:
Serve with rustic bread, roasted potatoes, or a simple rocket salad.
Nutrition
Serving: 350g | Calories: 490kcal | Carbohydrates: 20g | Protein: 35g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 700mg | Fiber: 5g | Sugar: 4g
