Restaurants›Cotton & Rye›Octopus Recipe

Octopus Recipe

Inspired by Cotton & Rye
Time1h 30m
Serves4

fingerling potatoes, remoulade, fried capers, pickled shallots, arugula, cajun essence

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Octopus

In a large pot, bring salted water to a boil. Add the octopus and reduce to a simmer. Cook for about 45-60 minutes, or until tender. Drain and allow to cool. Once cooled, cut the octopus into bite-sized pieces.

2

Cook the Fingerling Potatoes

In a separate pot, bring salted water to a boil. Add the fingerling potatoes and cook for 15-20 minutes, or until fork-tender. Drain and set aside.

3

Fry the Capers

In a small skillet, heat olive oil over medium heat. Add the capers and fry until crispy, about 2-3 minutes. Remove from oil and drain on paper towels.

4

Mix the Remoulade

In a bowl, mix together mayonnaise, Dijon mustard, chopped dill pickles, lemon juice, salt, and pepper to create a remoulade sauce.

5

Combine Ingredients

In a large mixing bowl, combine the octopus, cooked fingerling potatoes, cajun seasoning, and arugula. Drizzle with olive oil and toss gently to combine.

6

Serve

Plate the octopus and potato mixture, drizzle with remoulade, and top with fried capers and pickled shallots. Serve immediately.