Smoked Octopus over Crisp Smashed Potatoes

Crisp potatoes are very good at making a tin feel like a small occasion. Give them time in the oven to develop those ragged golden edges, then add Luliña's smoked octopus after roasting. The gentle smoke, lemon and parsley are all the finishing touches you need. This is a lovely plate to share, with the octopus kept tender and the potatoes doing the crunchy work.

Serves: 2 as a light meal or 4 as a tapa
Prep: 10 minutes
Cook: 45–50 minutes

Ingredients

• 2 x 115g tins Luliña Octopus Smoked in Olive Oil, oil reserved
• 500g small potatoes, about 8–10
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon finely grated lemon zest
• 2 tablespoons chopped flat-leaf parsley
• Salt and black pepper, to taste

Method

1. Heat the oven to 220°C (425°F). Put the potatoes in a saucepan, cover with cold water and add a small pinch of salt. Bring to the boil, then simmer for 15–20 minutes, until a knife slides easily through the largest potato.
2. Drain well and leave to steam dry for 5 minutes. Brush a large baking tray with 1 tablespoon olive oil. Place the potatoes on it, well spaced, and gently press each with the bottom of a sturdy glass until about 1.5cm thick. Keep them in one piece where possible.
3. Drizzle with the remaining tablespoon of olive oil and a little black pepper. Roast for 25–30 minutes, until the edges are crisp and golden.
4. Meanwhile, lift the octopus from its tins and cut any large pieces into bites. Mix 1 tablespoon of the tin oil with the lemon juice, zest and parsley. Gently turn the octopus through this dressing.
5. Transfer the hot potatoes to a platter and spoon the octopus and dressing over them. Leave for a minute so the warmth takes the chill off the octopus. Do not return it to the oven. Taste before adding more salt and serve immediately.