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Rosmary glazed warm octopus and potato salad

Rosmary glazed warm octopus and potato salad

What you need:

  • 4 tentacles of cooked octopus

  • 4 cooked potatoes ( don't overcook)

  • fresh rosmary

  • paprika

  • olive oil

  • salt and pepper

 

Method:

Cooking an octopus:

  • Get from your fishmonger an octopus of approx 2-2.5 kg (frozen ones are fine too)

  • 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, wipe away any sticky and excess skin from the tentacles

  • Cut off the tentacles that you end up with 8 pieces ( you only gonna use the tentacles )

  • Put in fridge until ready for use

The dish:

  • Slice the potatoes and octopus in 4-5 mm thick slices

  • heat olive oil in a large frying pan ( medium heat only)

  • add chopped fresh rosmary

  • place all potato and octopus slices in the warm oil. Important is that they are not supposed to be fried, only glazed in the warm oil.

  • Place the glazed slices on a plate and drizzle with some paprika and fresh tops of rosemary.

  • Serve, eventually to other tapas recipes

Octopus on potato mash with spicy chorizo and lots of paprika

Octopus on potato mash with spicy chorizo and lots of paprika

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