Charred Octopus with Papas Bravas
Papas Bravas paired with grilled octopus is a classic dish in Latin America and Spain. Chef Jesse bakes Idaho® red potatoes before deep-frying bite-sized pieces to ensure a crisp outside and fluffy inside. Sherry vinegar aioli adds a silky texture and blends the flavors of this dish.
Ingredients:
Sherry Vinaigrette Marinade
- 3 cups olive/canola oil blend
- 2 cups red onion, large dice
- 1 cup fresh basil, chopped
- 1/2 cup sherry vinegar
- 1/2 cup orange juice
- 1 tablespoon sweet smoked paprika
- 1 tablespoon hot smoked paprika
- Salt and pepper, to taste
Charred Octopus
- 1-2 pounds frozen, cleaned octopus, thawed
- Olive oil, as needed for coating
- 1 tablespoon hot smoked paprika
- 1 tablespoon sweet smoked paprika
- 1 teaspoon salt
- 4-6 ounces Sherry Vinaigrette Marinade (see recipe)
Sherry Vinegar Aïoli
- 1 cup sherry vinegar
- 1/2 cup egg yolks
- 1/4 cup honey
- 2 roasted red peppers, drained if from a jar
- 3 tablespoons roasted garlic
- 2 1/2 tablespoons sweet smoked paprika
- 2 tablespoons Dijon mustard
- 4 cups olive/canola oil blend
- Salt, to taste
- 1/2 cup chives, chopped
Assembly
- Oil, as needed for coating and frying
- 4-6 whole Idaho® Red potatoes (B size), unpeeled
- 6-10 ounces Charred Octopus (see recipe)
- 1 tablespoon sweet smoked paprika
- 1 tablespoon hot smoked paprika
- 2 teaspoons kosher salt
- Sherry Vinegar Aïoli (see recipe)
- Green onions, sliced, as needed for garnish
Directions:
Sherry Vinaigrette Marinade
- Stir all ingredients together. Reserve refrigerated. Marinade can be made up to 1 week in advance.
Charred Octopus
- In a large pot of lightly salted water, simmer octopus for 4 to 5 minutes. Let cool completely.
- Trim the outer, softer skin off the tentacles, leaving the sucker side intact. Season tentacles with olive oil to coat, hot smoked paprika, sweet smoked paprika and salt.
- Cook tentacles on a hot grill or in a cast-iron grill pan until charred, 1 to 2 minutes per side. Let cool, then slice tentacles into thin discs.
- Toss slices with Sherry Vinaigrette Marinade (marinade should more than coat the octopus) and set aside.
Sherry Vinegar Aïoli
- Mix all ingredients except oil, salt and chives in a food processor until combined. With food processor running, slowly add oil and process until fully combined, stopping to scrape down sides often.
- Salt to taste and add ice water as necessary to achieve a thinner consistency.
- Finish by stirring in chopped chives.
Assembly
- Preheat oven to 375°F. Lightly oil potatoes, then bake on a sheet tray until cooked through, about 20 minutes. Let cool.
- While potatoes cool, preheat frying oil to 350°F.
- Transfer octopus and marinade to a pot and warm up over low heat until marinade bubbles and octopus slices are hot to the touch.
- While octopus and marinade are warming, large dice cooled potatoes, then fry in preheated oil until golden, about 3 minutes. Toss potatoes with sweet smoked paprika, hot smoked paprika and kosher salt.
- Transfer hot potatoes to pot with octopus and combine.
- Plate octopus and potatoes and garnish with a healthy drizzle of Sherry Vinegar Aïoli and green onions.
Yield: 2-4 Servings
Source:
Jesse Mendica
Olive + Oak; The Clover & The Bee
Webster Groves, MO