For 4 main course portions you need

500-600g cooked octopus, bit size cubes

About 400g cooked, drained beans (barlotti, broad beans or herenbone)

50g chorizo, casing removed & cut in half or quarters, lengthwise & then sliced

60ml canola oil

1 large onion, coarsely chopped

1 celery stalk, chopped

3 garlic cloves

50ml chopped parsley

1 red chilli chopped or 1-2ml chilli flakes, depending on the heat level

½ ml smoked paprika

25ml tomato paste

125-200ml red wine or the red wine/water mixture that the octopus was cooked in (see How to Cook Octopus)

To prepare

Heat the oil, add the onion and celery and allow it to sauté and the onions soften and turn pale golden, add the garlic, parsley, chorizo, tomato paste and half the liquid.

Simmer for the flavours to integrate.

Add the octopus and the drained beans and heat through.

If the mixture is too thick loosen it by adding more liquid.

Serve hot either in small starter portions or in bowls are generous one pot main dishes.