Octopus Salad with Candied Potatoes to Lightweight Fruit Aioli and Paprika
Recipe: Octopus Salad with Candied Potatoes to Lightweight Fruit Aioli and Paprika
Summary: This is a recipe from the Spanish culinary tradition. Take into account that the octopus meat is tough and the technique to soften it is to freeze it previously. Then, before cooking it, get it in and out 3 times in boiling water.
Ingredients
For the octopus:
- 2 1 kg octopus
- 2 l. of water
- extra virgin olive oil
- gray salt or coarse salt
For the potatoes:
- Potato 800grs
- Olive oil 2DL
- 600grs goose fat or oil
- 10 cloves garlic with skin
- 2 l. of water
- salt
- a tablespoon of paprika and chopped pitted black olives
Directions
For the octopus:
- Put plenty of water in a pot and let it boil.
- When boiling, add the octopus. Cooking time ranges from 15 to 20 minutes depending on the weight of the piece.
- When the octopus is ready, remove the pot and place the octopus face down on a large cup to drain well.
- Once well drained, cut it into slices with scissors and align with gray salt and olive oil.
For the potatoes:
- Peel the potatoes and cook them in a saucepan in salted water for about ten minutes.
- After this time, remove and cut (preferably tubular).
- Cook them again, slowly, in a skillet in the fat (mixing oil and goose fat), along with the garlic cloves with the skin.
- Do it all over low heat.
For the aioli:
- Mince the garlic in a mortar until a thick paste.
- Then add oil to pasta gradually, stirring constantly, until well emulsified.
- Add the egg yolks and salt and continue stirring.
- Cook the fruit with orange juice until soft. Mash.
- Finally add the mashed fruit aioli and mix everything perfectly.
Number of servings (yield): 16
Culinary tradition: Spanish
