Purple Octopus

When all you see is the finished product, this dish looks quite advanced, but in reality it’s not much trickier than the octopus linguine we also showed this week.

You will need:
1 octopus
500ml red cabbage juice
1 tablespoon of pink peppercorns
2 sweet potatoes, cubes
500ml blueberry juice (or enough o cover the potatoes)
Few drops of natural purple food colouring
100g cooking chorizo, cubed
1 small broccoli head, florets only
200g cherry tomatoes, halved

Serves 2

Clean and de-beak the octopus
Poach in the red cabbage juice with pink peppercorns

Add the sweet potato cubes, blueberry juice, colouring and pinch of salt to the pan
Cook on a medium to high heat for 15 to 20 minutes until the potato chunks are nice and tender
Then put through a blender until completely smooth
Taste it to check the seasoning, adjusting with salt and pepper if necessary
Then keep warm or reheat for service

Heat a small glug of oil in a pan on a high heat
Add the chopped chorizo and wait for it to start releasing its oil
Then add the broccoli heads, chopped tomatoes and a splash of water to help steam the ingredients
Cook for a few minutes, keep warm

Cut the the limbs off the body in groups of two or three
Griddle with a splash of chilli or plain oil for a few minutes
Plate up and enjoy!