Spanish Octopus Recipe
Sake-apple cider glaze, roasted delicata squash, preserved lemon, cranberry chili crunch
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Ingredients
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Octopus and Glaze
Roasted Delicata Squash
Cranberry Chili Crunch
Preserved Lemon
Method
Prepare the Octopus
- 1
Cooking the Octopus
Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes to 1 hour until tender. Remove from the water and let cool.
- 2
Making the Glaze
In a saucepan, combine sake, apple cider, brown sugar, soy sauce, minced ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Let it reduce for about 10 minutes until slightly thickened.
Roasting the Squash
- 3
Prepare the Delicata Squash
Preheat the oven to 400°F (200°C). Slice delicata squash in half lengthwise and remove seeds. Cut into half-moon shapes.
- 4
Season and Roast
Toss the squash with olive oil, salt, and black pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes until golden and tender, flipping halfway through.
Making the Cranberry Chili Crunch
- 5
Prepare the Crunch
In a small skillet, heat olive oil over medium heat. Add dried cranberries and chili flakes, stirring for a few minutes until the cranberries are slightly plump. Remove from heat and mix in chopped pistachios.
