Type and press ENTER
Hit ESC to close

by entering your email address, you agree to our privacy policy

This Jp McMahon tapas recipe uses fabulous seafood and Spanish ingredients.Julia Dunin

Octopus, Chorizo, Sherry

This tapas recipe from Cava Bodega in Galway uses amazing Spanish ingredients and Irish seafood to create a delicious dish.

Serving: 4
Time: 3hrs +
Difficulty: Medium


  • 1 medium-sized octopus
  • 4 fresh chorizo sausages, chopped into rounds
  • 300ml Oloroso sherry
  • A small handful flat-leaf parsley, chopped
  • Olive oil
  • Sea salt


  1. Place the octopus in a medium-sized pot and cover with salted cold water. Bring the water to the boil and simmer for 2 hours or until the octopus is tender. Remove the octopus from the water with the aid of a tongs and allow to cool. When the octopus is cool enough to handle, cut the tentacles in 1cm rounds.
  2. In a large frying pan, fry the chorizo rounds in some oil. When nicely browned, add the octopus and cook briefly.
  3. Pour the sherry into the pan and bring it to the boil. Cook off the alcohol (this will take 2 to 3 minutes) and then add the parsley. Remove from the heat and season to taste.
  4. To serve, divide into four bowls and serve immediately.