Spicy Charred Octopus
Braising octopus might sound advanced, but it's just as simple as braising any type of meat.
Ingredients
Chili Sauce
- 2 cloves garlic
- 11 piece ginger peeled
- 1 bird's eye chili pepper (red)
- 1/2 cup ají limo chili paste
- 2 tbsp fish sauce
- 1 tbsp lime juice fresh
- 1 tbsp ancho chili powder use Korean gochugaru if available
- 1 tbsp rice wine vinegar unseasoned
Octopus and Assembly
- 6 tbsp olive oil divided, plus more for drizzling
- 1 yellow onion medium, chopped
- 1 carrot peeled, chopped
- 1 celery stalk, chopped
- 2 tsp ground coriander seed
- 2 tsp paprika hot smoked Spanish
- 1 red wine 750-ml bottle Cabernet Sauvignon
- 1/2 cup red wine vinegar
- 1 octopus 5 to 6 lbs, cleaned, head and beak removed
- 2 tbsp unsalted butter
- 1 cup basil torn fresh tender herbs (such as basil, mint, and/or cilantro)
- 1 tbsp lime juice fresh
- 1/2 cup whole milk plain whole-milk Greek yogurt
Instructions
Chili sauce
- Purée garlic, ginger, chile, chili paste, fish sauce, lime juice, gochugaru, and vinegar in a blender until smooth.
Octopus and assembly
- Heat 4 tablespoons of oil in a large pot over medium-high heat. Cook onion, carrot, and celery, stirring often, until softened, about 8 to 10 minutes. Add coriander seeds and paprika and cook, stirring, until fragrant, about 2 minutes. Add wine, vinegar, and 6 cups water, season with salt and pepper and bring to a boil.
- Add octopus to liquid, reduce heat, and partially cover pot. Simmer gently, turning octopus occasionally, until flesh is tender enough to cut with a spoon, 1 to 1 1/4 hours. Transfer octopus to a platter with a slotted spoon; let cool. Rub off skin with paper towels. Separate tentacles and cut into equal lengths.
- Heat a large skillet, preferably cast iron, over medium-high heat. Toss octopus with 1 tablespoon of oil and season with salt and pepper. Cook, turning occasionally, until charred, 8 to 10 minutes. Brush with chili sauce (you may not use all of it) and cook, turning occasionally, until sauce is deeply caramelized, about 5 minutes. Remove from heat and toss with butter to coat.
- Toss herbs, lime juice, and 1 tablespoon of oil in a small bowl; season with salt and pepper. Swipe yogurt across plates and top with octopus, then herb salad; drizzle with more oil.
- Octopus can be braised up to 2 days ahead. Cover and chill.
Notes
Sauce can be made up to one week in advance. Cover and chill.
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