Restaurants›Atlas The Restaurant›Octopus Recipe

Octopus Recipe

Inspired by Atlas The Restaurant
Time2h
Serves4

fingerling potato | japanese squash | tomato | roasted garlic | king trumpet mushroom | chimichurri | orange gastrique | mushroom madeira sauce

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Ingredients

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Main Ingredients

Sauces

Method

Preparation

1

Prepare the Octopus

In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Remove and let cool before slicing.

2

Cook the Potatoes

Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool before slicing in half.

3

Prepare the Vegetables

Slice the Japanese squash and tomato into rounds. Slice the king trumpet mushrooms into thick slices.

4

Roast the Garlic

Wrap the garlic cloves in aluminum foil and roast in the oven at 180°C (350°F) for about 30 minutes until soft.

Cooking

5

Sauté the Vegetables

In a skillet, heat some olive oil over medium-high heat. Add the sliced king trumpet mushrooms and cook until golden brown. Add the squash, tomatoes, and boiled potatoes, and sauté for about 5-7 minutes.

6

Grill the Octopus

Preheat the grill to medium-high heat. Brush the octopus with olive oil, season with salt and pepper, and grill for about 3-4 minutes on each side until charred.

Plating

7

Assemble the Dish

On a serving plate, arrange the sautéed vegetables. Slice the grilled octopus and place it on top. Drizzle with chimichurri sauce, orange gastrique, and mushroom Madeira sauce. Serve warm.