Octopus with pepper sauce and potatoes

4 servings

120 minutes

Octopus with pepper sauce and potatoes is an exquisite dish of author cuisine inspired by Mediterranean motifs. The tender meat of the octopus, cooked in aromatic vegetable broth, gains softness and rich flavor. The main focus is the sauce made from roasted sweet peppers, hazelnuts, and cream, which adds depth and a subtle nutty note to the dish. Potatoes sautéed with sage and rosemary complement the composition with their crispy warmth, while pickled peppers bring brightness and balance. This dish is a harmony of flavors and textures that combines the tenderness of seafood, the creaminess of the nut sauce, and the spiciness of spices. It is perfect for a romantic dinner or a festive table where details and culinary mastery matter.

Energy value per serving

• Calories: 600
• Proteins: 53.9g
• Fats: 10.3g
• Carbohydrates: 65.9g

Ingredients

• Octopus: 1 kg
• Red sweet pepper: 3 pc
• Potato: 4 pc
• Sage: 2 sprig
• Rosemary: 2 sprig
• Onion: 2 pc
• Carrot: 1 pc
• Dry white wine: 1 glass
• Bay leaf: 2 pc
• Parsley root: 1 pc
• Vinegar: 100 ml
• Sugar: 100 g
• Water: 100 ml
• Salt: 30 g
• Garlic: 1 head
• Hazelnut: 50 g
• Cream: 50 ml

Cooking steps

1. Boil the octopus in vegetable broth (onion, carrot, wine, bay leaf, and parsley root) until ready. If it was frozen in seawater, do not salt. The meat will become tender after 1-1.5 hours. The main thing is not to overcook.

   Required ingredients:

   • Onion: 2 pieces
   • Carrot: 1 piece
   • Dry white wine: 1 glass
   • Bay leaf: 2 pieces
   • Parsley root: 1 piece

2. While the octopus is boiling, marinate the peppers (marinade: vinegar, sugar, garlic, water, and salt) and prepare the sauce (hazelnuts, cream, and a second onion) — the main focus of the dish that brings flavors into a single composition. Grill or fry the red pepper in a hot pan and divide it into two parts. Cut one part into strips and place it in the marinade for 1 hour.

   Required ingredients:

   • Vinegar: 100 ml
   • Sugar: 100 g
   • Garlic: 1 head
   • Water: 100 ml
   • Salt: 30 g
   • Red sweet pepper: 3 pieces
   • Hazelnut: 50 g
   • Cream: 50 ml

3. Blend the remaining peppers with the sautéed onion and crushed hazelnuts until smooth, add cream, and season with salt and pepper.

   Required ingredients:

   • Red sweet pepper: 3 pieces
   • Onion: 2 pieces
   • Hazelnut: 50 g
   • Cream: 50 ml
   • Salt: 30 g

4. Fry the potatoes with sage, rosemary, and garlic in vegetable oil with a little butter; add the boiled octopus to the same pan and brown it.

   Required ingredients:

   • Potato: 4 pieces
   • Sage: 2 sprigs
   • Rosemary: 2 sprigs
   • Garlic: 1 head
   • Octopus: 1 kg

5. Before serving, place the octopus, potatoes, and peppers on a plate.