Spiced Moroccan Octopus Recipe

Clean the Octopus

Rinse the octopus under cold water and remove the beak and ink sac if necessary.

Season the Octopus

In a bowl, mix the smoked paprika, ground cumin, coriander, garlic powder, salt, black pepper, and olive oil. Rub this mixture all over the octopus.

Cook the Octopus

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

Prepare the Potatoes

Preheat the oven to 300°F (150°C). Place the fingerling potatoes, olive oil, fresh thyme, and whole garlic cloves in a baking dish.

Confit the Potatoes

Cover the dish with foil and bake in the oven for 1.5 hours until the potatoes are tender.

Make the Aioli

In a bowl, combine mayonnaise, n'duja sausage, minced garlic, and lemon juice. Mix well until smooth and creamy.

Pickle the Peppers

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer and dissolve the sugar. Add the mixed mini peppers and simmer for 5 minutes. Remove from heat and let cool.

Grill the Octopus

Once the octopus has cooled, grill it on high heat for 3-4 minutes on each side until charred.

Plate the Dish

On a plate, arrange the confited fingerlings, sliced grilled octopus, a dollop of n'duja aioli, pickled peppers, and garnish with scallion tendrils.