Spicy Octopus with Potato Gratin

4 servings

45 minutes

We decided to combine the sea and land of Mexico, to put together two typical ingredients. We make a gratin from potatoes - we thinly slice the potatoes, put them in layers and bake in the oven. With octopus it's a little more complicated: it must be boiled for an hour to an hour and a half with herbs. The combination of potatoes and octopus is familiar to Mexicans, here we just made this dish a little more beautiful, adding onion cream and tomato salsa to it. Recipe by Dmitry Kishov, chef of the tacobar restaurant.

Energy value per serving

• Calories: 349.7
• Proteins: 23.5g
• Fats: 13.4g
• Carbohydrates: 36.5g

Ingredients

• Octopus: 400 g
• Potato: 500 g
• Salsa verde sauce: 100 g
• Onion: 400 g
• Cream: 150 ml
• Butter: 20 g
• Sherry vinegar: 16 ml
• Vegetable oil: 20 ml

Cooking steps

1. Boil the octopus for 1.5 hours over medium heat with added spices.

   Required ingredients:

   • Octopus: 400 g

2. While the octopus is boiling, prepare the onion cream. Sauté finely chopped onion in vegetable oil. Then slowly simmer the onion in butter with added cream. After the cream evaporates, blend the mixture in a blender. Adjust to taste with sherry vinegar.

   Required ingredients:

   • Onion: 400 g
   • Vegetable oil: 20 ml
   • Butter: 20 g
   • Cream: 150 ml
   • Sherry vinegar: 16 ml

3. Prepare potato gratin. Slice the potatoes thinly, sprinkle with thyme and salt, and add butter. Bake in the oven for 20 minutes at 170 degrees.

   Required ingredients:

   • Potato: 500 g
   • Butter: 20 g

4. Once the octopus is boiled, fry it on both sides for 1 minute.

   Required ingredients:

   • Octopus: 400 g

5. Spread onion cream, salsa verde, and spiced octopus on the potato gratin.

   Required ingredients:

   • Onion: 400 g
   • Salsa verde sauce: 100 g
   • Octopus: 400 g