Charred Octopus Recipe

Name: Island Primes Charred Octopus Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs Octopus; 1 lb Marble Potatoes; 6 oz Spanish Chorizo; 1 cup Piquillo Peppers; 2 cups Arugula; 2 medium Shallots; 4 tbs Unsalted Butter; 2 tbs Chipotle Adobo Sauce; 3 tbs Olive Oil; to taste Salt; to taste Black Pepper

Inspired by Island Prime

Time1h 30m

Serves4

marble potatoes, spanish chorizo, piquillo pepper, arugula, shallot butter, chipotle adobo glaze

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Ingredients

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Main Ingredients

2 lbs Octopus

1 lb Marble Potatoes

6 oz Spanish Chorizo

1 cup piquillo peppers

2 cups Arugula

2 medium Shallots

4 tbs Unsalted butter

2 tbs Chipotle Adobo Sauce

Seasoning

3 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Octopus

Prepare the Octopus

Bring a large pot of salted water to a boil. Add the octopus and simmer for about 45 minutes, or until tender. Remove from water and let cool.

Char the Octopus

Preheat a grill or grill pan over medium-high heat. Brush the cooled octopus with olive oil, season with salt and pepper, and grill for 3-4 minutes on each side until charred.

Cooking Potatoes and Chorizo

Prepare the Potatoes

Boil the marble potatoes in salted water until fork-tender, about 15-20 minutes. Drain and set aside.

Cook the Chorizo

In a skillet over medium heat, add the chorizo. Cook until it is browned and crispy, about 5-7 minutes. Add the boiled potatoes to the skillet and sauté for an additional 5 minutes.

Making Shallot Butter

Prepare Shallot Butter

In a small saucepan, melt the butter over medium heat. Add the minced shallots and cook until soft and fragrant, about 3-4 minutes.

Plating

Assemble the Dish

On a serving plate, arrange the arugula, top with the chorizo and potatoes mixture, place the charred octopus on top, drizzle with shallot butter and chipotle adobo sauce. Garnish with piquillo peppers.