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Octopus Crudo with Baby Potatoes Recipe

  • 6servings
  • 255minutes

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Source: www.foodrepublic.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large octopus

  2. 1/2 cup each carrots , celery and onions (finely diced)

  3. 1 bay leaf

  4. 1 bunch thyme

  5. 1 cup extra-virgin olive oil

  6. 1 cup balsamic vinegar

  7. 1 cup fish sauce

  8. 4 cloves garlic

  9. 1 quart baby potatoes (about 1 1/2 pounds)

  10. 1/2 quart roasted tomatoes

  11. 1 tablespoon parsley , chopped

  12. 1/2 tablespoon chives , chopped

  13. 1 tablespoon Sriracha

  14. juice and zest of one lemon

  15. 1/4 cup extra virgin olive oil

  16. 1/4 tablespoon mint , chopped

  17. 1/8 cup agave nectar

  18. 1 cup mayonnaise

  19. 1 tablespoon yuzu juice

  20. 2 cloves garlic , chopped

  21. 1 teaspoon chives , chopped

  22. 1 teaspoon parsley , chopped

  23. 1/2 tablespoon lemon juice

  24. Salt and pepper , to taste

Instructions Jump to Ingredients ↑

  1. Directions:

  2. Remove head from octopus. Separate tentacles. Place everything in a pot. Simmer over very, very low flame for 4 hours. Add water if needed to cover octopus Boil enough heavily salted water to cover potatoes. Add potatoes once water starts to boil and boil until cooked through, then drain and let air-dry.

  3. In a large mixing bowl, combine all ingredients for tomato jam. Taste for salt and pepper and set aside.

  4. In another mixing bowl, combine all ingredients for herb aioli. Taste for salt and pepper and set aside.

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