Chef's Recipes

Octopus salad with chorizo and kipfler potatoes

Australian Gourmet Traveller recipe for octopus salad with chorizo and kipfler potatoes by Paul Wilson from Half Moon.

  • 30 mins preparation
  • 2 hrs 30 mins cooking plus cooling
  • Serves 6
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Octopus salad with chorizo and kipfler potatoes
At the restaurant, the octopus is vacuum-sealed with its cooking liquor and steamed gently at 80C for 8-10 hours and the potatoes are smoked for extra flavour. Alternatively, you can cook the octopus in a pressure cooker for 40 minutes.


  • 250 gm octopus tentacles (about 4)
  • 175 ml extra-virgin olive oil
  • 250 ml (1 cup) orange juice (about 3 large oranges)
  • 150 ml Pedro Ximénez sherry
  • 75 ml sherry vinegar
  • 3 garlic cloves, thinly sliced
  • 1 tsp each coriander and fennel seeds, crushed
Bouquet garni
  • 3 kipfler potatoes (about 300gm)
  • 25 ml olive oil
  • 1 chorizo, thickly sliced
  • ½ preserved lemon, quartered, pith removed and discarded, thinly sliced
  • 1 golden shallot, finely sliced
  • 1 green chilli, halved, seeds removed, cut into julienne
  • ¼ cup finely shredded mint leaves
Tarragon aïoli
  • 2 egg yolks
  • 3 garlic cloves, finely grated
  • 2 tsp Champagne vinegar
  • 2 tsp Dijon mustard
  • 200 ml vegetable oil
  • 125 ml (½ cup) peanut oil
  • ½ lemon, juice only
  • 1 bunch tarragon, leaves picked, finely chopped
Sherry dressing
  • 35 ml sweet sherry
  • 25 ml sherry vinegar
  • 1 tbsp caster sugar
  • 90 ml extra-virgin olive oil


  • 1
    Blanch octopus for 1 minute. Drain, transfer to a small casserole, add oil, orange juice, sherry, vinegar, garlic, spices and bouquet garni, cover and simmer over low heat until very tender (1½-2 hours). Set aside to cool, then remove octopus from liquid and clean any skin or suckers from tentacles. Slice thickly crossways and set aside.
  • 2
    For tarragon aïoli, process yolks, garlic, vinegar and mustard in a food processor until smooth. With motor running, add combined oils in a thin steady stream and process until thick and emulsified. Season to taste with lemon juice and salt, thin with warm water, if necessary, then stir through tarragon.
  • 3
    Cook kipflers in boiling salted water until tender (15-20 minutes). Drain, cool, peel and thickly slice. Add tarragon aïoli, stir to coat and set aside.
  • 4
    For sherry dressing, warm sherry, vinegar and sugar in a small saucepan over low heat until sugar dissolves (2-3 minutes). Cool, add oil, season to taste and whisk to combine.
  • 5
    Heat a frying pan over medium heat. Add olive oil and chorizo and turn occasionally until crisp and golden (2-4 minutes). Set aside.
  • 6
    Combine octopus, lemon, shallot, chilli, mint and sherry dressing in a bowl. Divide potato mixture among plates, top with chorizo and octopus mixture and serve immediately.