Grilled Octopus with a Warm Potato Salad, Smoked Paprika and Capers
- Level: Intermediate
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 40
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 31
- Cholesterol
- 82
- Sodium
- 1138
- Total: 1 hr 15 min
- Active: 1 hr 15 min
Ingredients
Court Bouillon:
1/2 cup red wine vinegar
3 bay leaves
1 bunch Italian parsley, stems
1 thyme bundle
1 head garlic, sliced in half horizontally
1/2 stalk celery
1/2 Spanish onion, quartered
1/2 tablespoon black peppercorns
Pinch crushed red pepper flakes
Kosher salt
One 1 1/2-pound pre-tenderized octopus, head and beak removed
Olive oil, to brush
Potato Salad:
8 fingerling potatoes, sliced into 1/4-inch-thick rounds
4 cloves garlic, lightly crushed
Kosher salt
Olive oil, to coat pan
3 inner stalks celery, sliced on a bias, leaves reserved for garnish
1/2 red onion, thinly sliced
Pinch smoked paprika
6 pitted kalamata olives, slivered
Caper Vinaigrette:
2 tablespoons capers
1/2 cup baby arugula, coarsely chopped, plus more leaves for serving
1 bunch Italian parsley, leaves
2 cloves garlic
2 tablespoons red wine vinegar
1/4 cup olive oil
Kosher salt
Directions
Special equipment:
2 corks- For the court bouillon: Add the vinegar, bay leaves, parsley stems, thyme, garlic, celery, onion, peppercorns, crushed red pepper, a generous pinch salt and 2 corks to a pot of boiling water, then reduce to a simmer. Add the octopus and cook for 20 to 30 minutes, until knife tender. Turn off the heat and let the octopus hang in the water for 5 to 10 minutes to cool. Then drain on a wire rack on a sheet pan. Cut the octopus into 4 leg sections, brush with olive oil and grill on a grill pan over medium-high heat until lightly charred and crispy, a couple of minutes per side.
- For the potato salad: Add the potatoes and 2 of the garlic cloves to boiling salted water for just 1 or 2 minutes to partially cook. Add olive oil to coat a pan over medium heat and add the remaining 2 garlic cloves. Let cook until fragrant, then discard the garlic. Remove the potatoes from the water and add to the pan with the garlic-infused oil and cook to brown, 5 to 8 minutes. Remove the potatoes and reserve. Add to the pan the celery and onions with a pinch of salt and a sprinkle of smoked paprika. Sauté and couple of minutes, and then add the olives and return the potatoes to pan to warm through.
- For the caper vinaigrette: Add to the food processor the capers, arugula, parsley leaves and garlic and pulse. Then add the red wine vinegar, olive oil and season with salt.
- Toss the potato mixture in the vinaigrette. Plate with a little baby arugula on a plate, then the potato salad and top with the octopus and a drizzle of vinaigrette. Garnish with celery leaves.