Herb-marinated Grilled Octopus Recipe
Spanish Octopus, Crispy Sunchokes, Organic Fingerling Potatoes, Squid Ink Emulsion
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Ingredients
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Octopus Marinade
Crispy Sunchokes
Fingerling Potatoes
Squid Ink Emulsion
Method
Octopus Preparation
- 1
Marinate the Octopus
In a large bowl, combine olive oil, chopped parsley, chopped oregano, minced garlic, lemon juice, salt, and black pepper. Place the cleaned octopus in the marinade and ensure it is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Crispy Sunchokes Preparation
- 3
Prepare and Cook Sunchokes
Preheat the oven to 200°C (400°F). In a bowl, toss the sliced sunchokes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes or until crispy and golden brown, tossing halfway through for even cooking.
Fingerling Potatoes Preparation
- 4
Prepare and Roast Potatoes
In a separate bowl, combine the halved fingerling potatoes with olive oil, salt, and chopped rosemary. Spread them on another baking sheet and roast in the oven alongside the sunchokes for 25-30 minutes until tender and golden.
Squid Ink Emulsion Preparation
- 5
Make the Emulsion
In a small bowl, whisk together squid ink, mayonnaise, lemon juice, and salt until smooth and well combined. Adjust seasoning if necessary.