Galician-Style Octopus
INGREDIENTS
OCTOPUS POACH
1 cup leek, 1 inch half moons, washed
1 cup onion, julienned
4 cloves garlic, crushed
6 sprigs thyme
1 ea bay leaf
2 1/2 qt water
1 1/2 qt wine
1 ea whole octopus, (6 lbs)
3 tbsp salt
1/2 tbsp coriander seeds, whole and toasted
1/2 tbsp celery seeds, whole and toasted
1 tsp white peppercorns, whole
GARLIC OIL MARINADE
3 tbsp garlic, minced
2 cup olive oil
2 cup canola
as needed thyme, oregano, parsley, minced
as needed salt and pepper
POTATOES
4 ea yukon gold potato
1 tbsp salt (for water)
1/4 cup spanish EVOO
2 tbsp parsley, finely chopped
maldon salt
smoked paprika
Directions
Preheat Grill
Octopus:
Start ASAP
Sweat vegetables and spices in a small amount of vegetable oil until soft.
Add wine and water. Bring to a boil and add octopus. Place a cartouche on top.
Allow to come up to a gentle simmer and cook for 2 hours.
Never bring to a boil or aggressively simmer. Around 140-160degrees.
(While octopus is cooking, make a garlic oil marinade with all ingredients in a robo coupe. Set aside.)
To test its tenderness, insert a knife where the legs and head meet. If it goes in easily, it's ready.
Remove the octopus from the water and allow it to cool in the garlic oil marinade.
On a hot grill, cook octopus until it's charred nicely.
Slice into 1/4 inch thick slices.
Potatoes:
Start while octopus is cooking
Place whole cleaned potatoes and salt in a pot of water, fully submerged.
Bring to a boil over high heat. Drop to a simmer. Cook until they can easily be pierced with a fork.
Drain the potatoes and rinse under cold running water. Allow the potatoes to cool, then peel.
Plating:
Slice into rounds approximately 1/3-inch thick.
Arrange the potatoes on a platter. Place the octopus on top. Drizzle with some garlic oil marinade.
Season with maldon salt, sweet paprika, and parsleyover top. Serve cold or room temperature.
Add lemon zest and lemon juice on top. Serve with lemon wedges on platter.
