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Charred octopus with potatoes, white beans and olives

Charred octopus with potatoes, white beans and olives

To create a meal with fresh octopus is not the quickest thing to do but afterwards you are rewarded with the taste of this fantastic, tender and delicious seafood.

To create the chili charred crust when braising the octopus you need to prepare a chili sauce that is used to brush the octopus with during the frying. It creates this almost black crust that is a perfect contrast to the very tender meat. The sauce is also used to garnish the plate before serving

The sauce

What you need:

  • 2 garlic cloves

  • 5 cm ginger, peeled

  • 1 red chili

  • 1 tbsp chili paste or red curry paste

  • 2 tbsp oyster sauce

  • juice of 2 lime or one lemon

  • 1 tbsp whitevine vinegar


Blend all ingredients until you have a perfect sauce with no lumps. Put aside

Cooking the raw octopus

What you need:

  • 800 g of fresh octopus, cleaned, head and beak removed

  • 3-4 carrots

  • 2 onions

  • 1/2 fennel

  • 2 tsp smoked paprika

  • 4 dl whitewine

  • 4 bay leaf

  • 1 dl redwine vinegar

  • olive oil

  • salt and pepper


  • Wash the octopus under cold water

  • chop the carrots in 4-6 cm pieces

  • peel onions and quarter

  • cut the half fennel in quarter

  • make ready 2 l. of boiling water


  • In a large pot, fry carrots, onions, bayleaf and fennel,  in some olive oil

  • season with salt and papper

  • add paprika

  • let fry 1 -2 min

  • add whitewine and bring to a boil

  • turn down heat to medium

  • put in the octopus

  • pour over boiling water that it covers the octopus.

  • put a lid over and boil under medium heat for 75 min.

  • watch that the octopus is always covered in liquid

  • after 75 min. take up the octopus and let cool for a few min.

  • with kitchen towels rub off the skin parts. It will almost fall off!

  • Cover the octopus and set aside


Finishing the dish

What you need:

  • 1 kg small potatoes

  • glass of kalamata olives

  • can of white beans

  • 100 g of chorizo sausage

  • butter

  • coriander

  • organic lemon

  • some lettuce

  • olive oil


  • Bring a pot of salted water to the boil

  • cut the chorizo in slices

  • Cut the potatoes in halfs

  • chop the koriander

  • slice the lettuce


  • Boil the potatoes that they are almost tender

  • in a wok or frying pan heat some olive oil

  • add the octopus tentacles

  • brush over some of the chili sauce

  • fry under medium high temp.

  • turn over and brush the other side of tentacles

  • add the chorizo sausages

  • if potatoes are finished cooking, pour out the water

  • add, olives, beans a large lump of butter

  • put the lid back on potatoes

  • brush again the tentacles and create this almost black crust

  • when finished, add a lump of butter to the pan to create a shiny and buttery finish of the octopus

  • put the octopus on a cutting board and cut into suitable sizes

  • add the sliced lettuce to the potatoes and with the lid on toss the pot a few times

  • On large plates...

  • arrange first some of the potato mix

  • top with octopus

  • top with chorizo slices

  • drizzle with chopped koriander

  • add some of the chili sauce around

  • add some zest of lemon to finish off

  • serve with a beer of glass of cold white wine

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