Octopus and potaoes gourmet

By GialloZafferano · 90 min

Ingredients

Instructions

1. Separate the octopus tentacles. Heat a little extra virgin olive oil in a large pot and sear the tentacles until well browned.
2. Add the sliced Fresno peppers, crushed garlic and basil stems. Deglaze with the red wine, let the alcohol cook off, then cover and simmer gently for about 45 minutes, until the octopus is tender.
3. Blend the parsley with the vegetable oil until bright green and smooth. Strain through a coffee filter or paper towel to get a clear green oil.
4. Remove the tentacles and strain the cooking liquid, discarding the solids.
5. Wash the baby potatoes and trim both ends. Sauté them in extra virgin olive oil until golden, then deglaze with the strained liquid and cook until tender and glazed.
6. Stir lime zest and a few drops of lime juice into the potatoes.
7. Sear the tentacles again in a hot pan with extra virgin olive oil until crispy on the outside.
8. Place one tentacle on each plate with the potatoes, the reduced sauce and a few drops of parsley oil, then finish with a pinch of piment d'Espelette.

Summarized from GialloZafferano's video. Watch it for the details.

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