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YAYA OCTOPUS by Juan Arbelaez

INGREDIENTS (for 8 to 10 people) 1 whole octopus Sherry vinegar Kalios extra virgin oilve oil 1kg Grenailles potatoes 250g butter 2 garlic cloves Espelette pepper 2 red onions Mountain oregano 1 spring onion Smoked pepper Sea Salt Herbal oil

PREPARATION Steam the octopus at 100°C for 50 minutes, cool and cut the tentacles into pieces about 1cm and then slice head into 1/2cm pieces. Marinate in a mix of equal quantities of olive oil and sherry vinegar for at least an hour. Confit potatoes with butter, crushed garlic cloves, salt and Espelette pepper. Let them cool and cut into 1cm slices. Peel the red onions, cut them into quarters, grill them in a hot pan on both sides, arrange in a plate and season with salt, oil and mountain oregano. Finish cooking in the oven at 180°C for 15 minutes. Chop the spring onion. Serving suggestion: In a bowl, arrange the slices of potatoes at the bottom, the pieces of octopus on top, the chopped spring onion, and sprinkle with herbal oil, grilled onions, sea salt and smoked pepper. n

Chef’s tips To cook the potatoes, it’s better to do it at medium heat and for a longer time as to let potatoes soften more and absorb the aromas. If you can’t steam the octopus, prepare a broth with carrots, celery and onion and dip it in when it starts to boil.

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