Octopus with Pepper Sauce and Potatoes
Main Dishes | Author's cuisine
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
4
Description
The only difficulty with this recipe is choosing the octopus: it’s hard to distinguish a good one from a bad one by appearance. One of the best is the Mediterranean octopus, but it may take some searching.
Ingredients
- Octopus - 2 lbs
- Orange Bell Peppers - 3 pieces
- Salad Potatoes - 4 pieces
- Sage - 2 sprigs
- Rosemary - 2 sprigs
- Onion - 2 pieces
- Carrot - 1 piece
- Dry White Wine - 1 cup
- Bay leaf - 2 pieces
- Parsley - 1 piece
- Vinegar essence - 3 fl oz
- Sugar - 3.5 oz
- Water - 3 fl oz
- Salt - 1.1 oz
- Garlic - 1 head
- Hazelnut - 1.8 oz
- Cream - 1 fl oz
Step by Step guide
Step 1
Boil the octopus until cooked in vegetable broth (onion, carrot, wine, bay leaf, and parsley root). If it was frozen in seawater, do not add salt. The meat will become tender in 1–1.5 hours. The main thing is not to overcook.
Step 2
While the octopus is boiling, marinate the peppers (marinade: vinegar, sugar, garlic, water, and salt) and prepare the sauce (hazelnuts, cream, and the second onion) — the main highlight of the dish, bringing the flavors together in a single composition. Grill the red pepper or sauté it in a hot pan and cut it in half. Cut one half into strips and marinate for 1 hour.
Step 3
Blend the remaining peppers until smooth with the sautéed onion and chopped hazelnuts, add cream, season with salt and pepper.
Step 4
Sauté the potatoes with sage, rosemary, and garlic in vegetable oil with a little butter; in the same pan, add the boiled octopus and brown it.
Step 5
Before serving, arrange the octopus, potatoes, and peppers on a plate.
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