Octopus with Sweet Potato

Main Dishes | Korean cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Octopus with Sweet Potato

Ingredients

Octopus - 2 lbs
Sweet Potato - 2 lbs
Olive Oil - 5 fl oz
Orange Bell Peppers - 2 pieces
Celery stalk - 1 piece
Onion - 1 head
Leek - 1 stalk
Bay leaf - 1 piece
Green peppercorns - 6 pieces
Mild Chili Spice - 1 piece
Fresh basil leaves - 1.1 oz
Spanish onions - 3 heads
Garlic - 2 cloves
Champagne Vinegar - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Kalamata olives - 7.1 oz

Step by Step guide

Step 1

Slice the red onion into thick half-rings, drizzle with olive oil, season with salt and pepper, and place in an oven preheated to 356°F for fifteen minutes.

Step 2

Add the sweet red bell pepper to the mix, drizzling it with olive oil as well.

Step 3

In salted boiling water, cook the peeled and diced sweet potato in large cubes for ten minutes.

Step 4

Bring two liters of salted water to a boil with coarsely chopped onion, celery, and leek, along with bay leaves and black peppercorns. Cook the octopus in this water for twenty minutes.

Step 5

Remove the skin from the pepper and cut it into thin strips. Remove the skin from the octopus and cut it into cubes.

Step 6

Whisk the vinegar with the olive oil, then add finely chopped garlic and basil. Combine the sweet potato, sauce, octopus, peppers, roasted onion, and olives, which can be pitted beforehand.