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

  1. Stir all ingredients together. Reserve refrigerated. Marinade can be made up to 1 week in advance.

Charred Octopus

  1. In a large pot of lightly salted water, simmer octopus for 4 to 5 minutes. Let cool completely.
  2. 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.
  3. 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.
  4. Toss slices with Sherry Vinaigrette Marinade (marinade should more than coat the octopus) and set aside.


Sherry Vinegar Aïoli

  1. 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.
  2. Salt to taste and add ice water as necessary to achieve a thinner consistency.
  3. Finish by stirring in chopped chives.

Assembly

  1. Preheat oven to 375°F. Lightly oil potatoes, then bake on a sheet tray until cooked through, about 20 minutes. Let cool.
  2. While potatoes cool, preheat frying oil to 350°F.
  3. Transfer octopus and marinade to a pot and warm up over low heat until marinade bubbles and octopus slices are hot to the touch.
  4. 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.
  5. Transfer hot potatoes to pot with octopus and combine.
  6. Plate octopus and potatoes and garnish with a healthy drizzle of Sherry Vinegar Aïoli and green onions.
Print Recipe

Yield: 2-4 Servings

Source:
Jesse Mendica
Olive + Oak; The Clover & The Bee
Webster Groves, MO

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