Saturday, 4 July 2015

Makin' the Kraken

Polpo con Paprika Affumicata & Purè di Patate con Cipolle Caramellate e Rosmarino
Octopus with Smoked Paprika & Mashed Potatoes with Caramelized Onion & Rosemary

Despite the scorching temperatures today, I really, really was in the mood for an octopus dish, full of connotations of the Mediterranean for me... Making me think of Home!

I guess this is another one of those "love them or hate them" ingredients... and although I am not the greatest fan of most fish, I am a true lover of their 8-legged friends!


The slight downside of preparing octopus... Even just 3 tentacles-worth as I had today, is that it does take a little time... But hey! After you have been walking all day, you want time to rest your legs too, don't you? And you have only got 2 of them to rest!


 So for my dinner this evening, I had 3 tentacles as you can see, 3 potatoes, 1 onion, a little rosemary and parsley, 1 lime, a little salt, pepper and nutmeg and some good olive oil.

This isn't the kind of dish where you need weights and measures... It depends on too many things to be able to do that. How big is the octopus, how thick are the tentacles, etc, etc...

All you need to know is how to prepare it and as long as you give your 8, (or 3), legged friend, ample cooking time, you will be just fine!


I first enjoyed the combination of crispy octopus and soft mashed potatoes in Sicily and was thrilled right from the start. Back then, the potatoes were seasoned with thyme... But I decided on something different this time, haha!

And taking a little inspiration from the Spanish dish of "pulpo Galego", I decided to up the flavor of the octopus with some deliciously hot, smoked paprika...Mmmm!


The octopus needs a nice steam bath... I prefer steaming to boiling, but either is fine. Give it a good 45-50 minutes... And even though it looks so grey and unappetizing at the beginning...


...once it is done it will be lovely and deep red and proud looking!


Slice up the onion and pop it into a pan with a little olive oil and finely chopped rosemary, then fry on a medium heat for 10-15 minutes, stirring occasionally.

After around 10 minutes, add a pinch of sugar and see how wonderfully golden the onion becomes... And so much more delicious!


Boil and mash your potatoes and add 2/3rds of the onions to them... Mix them in well and add a little grated nutmeg to make them better still.


Once the octopus is cool enough, cut it into bite-sized chunks.

Toss in a little olive oil, with a good pinch of smoked paprika and a pinch of salt.


And as soon as it is golden and crispy, it is ready to serve!


Add the last 1/3rd of the onion to the potatoes as a garnish with a little finely chopped rosemary.


Sprinkle the octopus generously with finely chopped parsley and squeeze with plenty of lime juice... And enjoy!

No comments:

Post a Comment