Spanish Octopus

Jl. Subak Sari 13, Berawa, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361

A travel to Spain in Galicia Region with a unique slow cooked method.

Ingredients

This Recipe Serves 8

2,5 kg Octopus                    

300 gr Roosevelt potato              

200 gr Baby potato                  

100 gr Rouille emulsion             

50 gr Oxalis leafs                  

20 gr Tarragon                  

10 gr Smoking paprika powder

FOR POTATO PUREE:

300 gr Potato                 

10 gr Rosemary                  

10 gr Salt                     

10 gr Black Pepper 

100 ml Olive oil                 

100 ml Water

FOR BABY POTATO ROAST:

200 gr Baby potato                  

5 gr Salt                      

5 gr White pepper              

10 ml Olive oil

FOR ROUILLE EMULSION:

2 pcs Egg yoke                  

10 gr English mustard              

5 ml Lemon juice                 

200 ml Salad oil                 

15 gr Smoking paprika             

4 drops Tabasco                 

3 gr Salt

Direction

FOR OCTOPUS:

  • Let octopus defrost in the fridge one day before process. 
  • Place it into the sink with running water.
  • Once it is defrosted, start to clean each ventosa with the toothbrush to remove the dirt.
  • Remove the mouth and the head interior by turn it up side down. 
  • Place it into a bowl with water and salt per liter of water 15 gr of salt, leave it for at least 1 hour.
  • In the mean time, place the big pot to heat up at boiling point ¾ of water 15 gr of salt per liter.
  • Once that the water is boiling take the octopus and immerse just the tentacle and move up and down that the tentacle ringlets.
  • Leave in the pot and bring back to boiling temperature then turn down the heat and cover it with a lid cook for 45 minutes.
  • Once that is cook place it into a tray.
  • Make sure each tentacle is separated.
  • Let it cool down in the fridge for at least 1 hour. 
  • Take out from the fridge, cut the head out, cut each tentacle and place into a container.
  • FOR POTATO PUREE:

    • Wash the potato.
    • Meanwhile, pre-heat the oven at 180 Celsius.
    • Place the potato into a metal tray seasoning with salt, crushed black pepper and rosemary.
    • Bake it for 35 min until golden brown. 
    • Take it out and let it rest for 15 minutes.
    • Remove the skin of the potato with a small knife.
    • Scale the potato. You should be having 250 gr of potato, then add 100 ml of oil and 100 ml of warm water.
    • Place the potato into a blender add oil and warm water. 
    • Once it's blended, pass through  a sieve to remove the groomers. 
    • Add seasoning if necessary. 
    • Place into a container and let it cold down.
    • FOR BABY POTATO ROAST: 

      Wash the baby potato, place it into a tray, season it, place it in a pre-heated oven at 190 degrees, cook for 25 min, place it into a container and cool it down.

      FOR ROUILLE EMULSION:

    • Place the egg yolk into a bowl, add lemon juice and English mustard and start to wash until the yolk cooks and changes color. 
    • Slowly start to pour the oil and emulsify the yolk. 
    • Add the smoked paprika and the Tabasco. 
    • Place it into a piping bag and store it in the fridge to firm up.

    Serves

    Pour the potato puree in the center of the plate. Place the baby potato on the top of the puree. Place the octopus on the top of the potato. Add the oxalis leafs and tarragon, dust it with smoked paprika and add pyramid salt.

    Chef's Tip

    Add the oxalis leafs and tarragon, dust it with smoked paprika and add pyramid salt.

    The Restaurant

    ONA Canggu

    A DELICIOUS PLACE FOR LUNCH AND DINNER WITH FRESH VIBES AND VIBRANT DESIGN

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    The Chef

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    Satrio Adi Guna

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