Gastronomixs

Charred octopus

You pre-cook the octopus during the mise en place and add warmth and flavour with a kitchen blowtorch before serving.

Makes 1kg.

Charred octopus

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Ingredients

1

kg

octopus

1

 

carrot

1

 

onion

1

 

leek

3

stalks

celery

5

litres

water

10

sprigs

flat-leaf parsley

3

sprigs

thyme

10

 

black peppercorns

2

 

bay leaves

As needed:

 

extra virgin olive oil

As needed:

 

salt and pepper

Preparation method

  • Clean the octopus (see component: Cleaning octopus).
  • Clean the vegetables and cut into equal-sized pieces.
  • Bring to the boil together with the water, herbs, and spices.
  • Add the octopus and cook for 1.5 to 2 hours.
  • Leave the octopus to cool in the cooking liquid.
  • Cut the tentacles from the body.
  • Rub the tentacles with olive oil.
  • Scorch with a blowtorch.
  • Season to taste with salt and pepper.

Serving suggestions

  • Serve with lemon mayonnaise.
  • Delicious in a composition with tomato, avocado, olives, and coriander.
  • As a component in a composition with aubergine, potato, and celery.

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