Accept

Utilizamos cookies propias y de terceros para mejorar la experiencia de navegación y ofrecer contenidos y servicios de interés.
Al continuar con la navegación, entendemos que se acepta nuestra política de cookies.

  • English
  • Español
  • Asturianu
  • Deutsch
  • Français
  • Italiano
  • Portuguès
  • Русский

Grilled octopus, cream of potato, chorizo compote and escalibada

Votes

(Votes count 1273)

(Rating average 3,02)

Octopus once more takes up its rightful place. It would appear that the king of tentacles wishes to newly occupy his place in high gastronomy, with a growing number of restaurants making room for it on their menus. This is a delicate creature to cook, since one of its features is its difficult texture, not understood by everyone.

Method

To prepare the octopus, place it in a large, deep tray. Heat some oil and pour it over the octopus. Then steam bake it for an hour (more time may be needed if the octopus is very big). Meanwhile, get on with preparing the cream of potato. Peel and cook the potato over a bed of garlic sautéed in butter. Add to the potato half its weight in cream and a quarter of its weight in butter. Then blend the mixture, adding nutmeg if necessary.

For the chorizo compote, fry the chorizo in very little oil, using the remaining fat to then slowly sauté the onion. Next add the chopped tomato and the chorizo itself, cut up into small pieces. Finally, reduce with white wine and season with salt, pepper and sugar. Another option is to buy some ready-made chorizo compote. In Asturias, a very decent one is made by the company, Tapia Palermo Gourmet.

The escalibada is easy to make. You only have to mix one tomato, the aubergine, peppers, onion (cut in half) and the garlic and bake them in the oven for about forty-five minutes. The tomato and the aubergine may be done first, so you need to be on the lookout and remove them if necessary. You then need to peel the vegetables and dress them with oil and vinegar.

Now you only need to finish off the octopus by placing it on a very hot griddle to sear it and then roast it in the oven for three minutes at 180º C. Present as you like, but the tentacle should always occupy the centre of the serving dish.

Where to try it

This dish is fantastically served up at the restaurant La Tabla.
Grilled octopus, cream of potato, chorizo compote and escalibada
Ingredients
  • 1 octopus
  • 1 potato
  • 1 onion
  • 2 tomatoes
  • 1 chorizo
  • ½ dl. white wine
  • ½ aubergine
  • 1 tomato
  • 1 red and green pepper
  • 2 cloves garlic
  • Pepper
  • Cream
  • Nutmeg
  • Butter
  • Oil