Polpo* Recipe
Spanish octopus, fresno, scallion, fennel, crisped fingerling potato, parsley, aleppo aioli
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Ingredients
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Main Ingredients
For the Aleppo Aioli
Method
Preparing the Octopus
- 1
Boil the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Remove and allow to cool.
- 2
Preparing the Vegetables
- 3
Prepare the Potatoes
Wash and slice the fingerling potatoes in half lengthwise. Boil them in salted water for about 10 minutes until just tender. Drain and let cool.
- 4
- 5
Slice the Vegetables
Thinly slice the fennel bulb, Fresno peppers, and scallions. Set aside.
Making the Aleppo Aioli
- 6
Mix the Ingredients
In a bowl, combine the mayonnaise, Aleppo pepper, lemon juice, minced garlic, and salt. Mix well until smooth. Adjust seasoning to taste.
Assembly
- 7
Plate the Dish
On a serving platter, arrange the grilled octopus pieces. Scatter the crispy fingerling potatoes, sliced fennel, Fresno peppers, and scallions around the octopus. Drizzle with the Aleppo aioli and garnish with chopped fresh parsley.
