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Octopus on potato mash with spicy chorizo and lots of paprika

Octopus on potato mash with spicy chorizo and lots of paprika

Cooking the octopus:

  • Get from your fishmonger an octopus of approx 2-2.5 kg

  • Cleaned and beek removed

  • In a large pot, quickly fry in olive oil, 3 small carrots, 2 onions and 2 garlic cloves

  • Add some peppercorns, a little paprika and 2 bayleaves

  • After 2 min. add 4 dl white wine

  • After 2 min add 3-4 liters of water

  • Bring to a boil

  • Cook the octopus for approx. 60-65 minutes under a lid

  • Check meat is tender with a fork

  • Take up the octopus and let cool for 10 min.

  • With kitchen paper, wrap away the skin from the tentacles

  • Cut off the tentacles that you end up with 8 pieces

  • Put in fridge until ready for use

Potato mash:

You need...

  • 1 kg. of potatoes, peeled and cut into halves

  • 1 celeriac, cut into large cubes

  • Handful grated parmesan

  • Butter

  • Nutmeg

  • salt and pepper

 Method...

  • Cook the potatoes and celeriac in unsalted water until tender

  • Discard the water

  • Add Parmesan, some nutmeg and a lump of butter

  • Mash with a hand blender

  • Season with salt and pepper

  • Put lid back on and keep warm

The dish:

You need...

  • The cooked octopus

  • The potato mash

  • 1 chorizo sausage, diced

  • olives

  • Sweet paprika

  • Hot or smoked paprika

  • Chive for garnish

Method...

  • Heat large plates in oven at 50 degrees

  • In a hot frying pan add some olive oil

  • Fry the chorizo for 5 min

  • Take away the sausages but leave in the oil

  • Turn down heat to medium

  • Fry the octopus tentacles for 3-4 min tossing the pan carefully

  • Add back the chorizo

  • Add the olives

  • Arrange on the hot plates the potato mash

  • Add on top octopus cut into 5 cm pieces

  • Sprinkle with chorizo and olives ...and some of excess oil

  • Sprinkle with both types of paprika

  • Sprinkle with chives

  • Serve

 

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