Octopus Salad, Parsley Puree, Cherry Tomatoes, Chorizo, Frisse

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Octopus Salad, Parsley Puree, Cherry Tomatoes, Chorizo, Frisse


Yield: 4 People
Prep Time: 25 Minutes
Cook Time: 2 Hours 45 Minutes

Ingredients:

1 Fresh/Frozen Octopus - Wash in cold water, Head and Beak Removed - Steam for 2.5 Hours, remove and let rest for 25 minutes.

Parsley Puree:
1 Bunch Parsley, Blanch, remove inch of steam
1/2 Shallot, Peeled and rough cut
2 Garlic Cloves, Rough chop
1 tbsp Mustard
1/2 Lemon- Juice
1 tsp Honey
3 tbsp Vegetable oil

Toppings:
1 pint Cherry Tomato - washed, cut it half
1 link Cured Chorizo Sausage - cut into small dice
1 Bunch Frisee
1/2 Lemon - Juice
Salt

Method:

Preheat a grill to high heat.
Octopus:
Cut the steamed octopus into long pieces (whole legs if possible). Place in a bowl, add 2 tbsp of vegetable oil and season with salt. Mix the octopus with the oil and salt and add to the grill. Grill both side for 1 minute of until grill marks are achieved.
Parsley Puree:
Bring a medium size pot of salted water to a bowl over high heat. Have a bowl of ice water on stand by. Holding the base of the steams on the parsley, dunk the head into the salt water and hold for 20-30 seconds. Remove when time is up and place in bowl with ice water, move around to properly shock the parsley. Place the blanched parsley in a blender with the shallot, garlic, mustard, lemon juice, honey. Blend until incorporated. Slowly add oil to finished, season with salt to taste.
Plate:
To plate, add the parsley puree as a base. Add the legs of octopus, cherry tomatoes and chorizo. Add frisee to a small bowl add lemon juice and season with salt. Dress and garnish octopus dish.