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Chargrilled Octopus with Padron Pepper & Chorizo/Take Stock magazine

Chargrilled Octopus with Padron Pepper & Chorizo

Robert Stacey, head chef at The Plough at Lupton
Serves: 4
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  • 200g cubed chorizo
  • 200g whole padron peppers
  • 1 whole French stick, to serve
  • For the octopus
  • 500g octopus
  • 5g thyme
  • 1x star anise
  • 25g onion, finely chopped
  • 25g celery, finely chopped
  • 25ml olive oil
  • For the garlic butter
  • 250g butter
  • 10g garlic
  • 25g parsley, chopped


  1. Vacuum pack the octopus with the thyme, star anise, onion, celery and olive oil, trying to keep the tentacles as straight as possible. Cook for a minimum of 4 hours at 83˚ in a water bath
  2. When octopus is cooked make the garlic butter. Combine all ingredients over a low heat
  3. Pan fry chorizo until cooked. Meanwhile char grill the octopus and peppers so that both have visible lines
  4. Combine all the ingredients and serve with a fresh parsley garnish and warm French stick
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