You’ll Need
For the Potato Trays
800g baby potatoes
2 tbsp olive oil
1 tsp flaky sea salt
1/2 tsp black pepper
For the Octopus
700g cooked octopus tentacles, patted dry
3 tbsp olive oil
5 garlic cloves, thinly sliced
1 tsp sweet paprika
Zest of 1 lemon
2 tbsp chopped parsley
To Finish
Juice of 1/2 lemon
Extra virgin olive oil
Optional but dangerous
Black olives
Crusty bread
Cold Portuguese lager
Method
Microwave or boil the baby potatoes for 10-12 minutes until just tender, then drain well.
Press each potato gently to split it without flattening it completely.
Toss with 2 tablespoons of olive oil, salt and pepper.
Preheat your air fryer to 200°C and cook the potatoes for 12 minutes.
Toss the octopus with the remaining oil, garlic, paprika and lemon zest.
Add the octopus to the potatoes and air fry for 7-9 minutes, turning once.
Check the octopus is piping hot and lightly charred at the thin edges.
Divide between trays and spoon over any garlicky oil from the basket.
Finish with parsley, lemon juice and a final drizzle of olive oil.