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Ingredients
- 2 lb octopus
- 1/2 pound waxy potatoes
- 5 tablespoons extra-virgin olive oil
- 1 pound octopus tentacles
- hot red pepper flakes
- 4 cloves garlic
- Salt and pepper
- Italian parsley, finely chopped to yield 1/4 cup
- 1/2 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1/2 red onion, finely diced
- 1/2 fresh green chili, thinly sliced
- 1/2 fresh red chili, thinly sliced
Details
Servings 4
Preparation
Step 1
Pre-heat oven to 300 degrees Farenheit.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the potatoes and cook until tender but not falling apart. Drain and allow to cool for 10 minutes, then slice potatoes into 1/2-inch thick slices.
In a large Dutch oven, heat 2 tablespoons of the olive oil over high heat until almost smoking. Add the garlic and 1 teaspoon of the red pepper flakes and cook over high heat for 2 minutes. Add the octopus to the pan and cook on all sides over high heat until it had changed color and has released its liquid. Add the a wine cork, cover the pan with aluminum foil, and bake for 1 ½ to 2 hours, or until the octopus is quite soft. Cool to room temperature. Slice into 1/2-inch pieces.
Whisk lemon juice and 1/2 cup oil until emulsified. Seasn with salt and a pinch of dried chilis. Add the oinion and let sit for a short while.
Place potato slices on a large serving plate and sprinkle with salt. Mound the octopus slices and sprinkle with parsley. Add the fresh chili to the dressing and pour over the octopus and potato.
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