Octopus with sweet potato
6 servings
40 minutes
Octopus with sweet potato is a vibrant Korean dish that combines deep sea flavors with the sweet tenderness of root vegetables. Sweet potato adds softness and a hint of sweetness to the dish, perfectly complementing the firm pieces of octopus that have absorbed the aromas of bay leaves, onion, and celery. Olive oil and sherry vinegar create a balance between freshness and richness, while red bell pepper and roasted onion add a pleasant caramel note. This dish can be served as a warm salad or used as an exquisite appetizer, enjoying its rich texture and harmonious taste. It pairs wonderfully with a glass of white wine or traditional Korean drinks, highlighting the depth of marine and plant ingredients.
1
Slice the red onion into thick half-rings, drizzle with olive oil, season with salt and pepper, and place in an oven preheated to 180 degrees for fifteen minutes.
- Red onion: 3 heads
- Extra virgin olive oil: 150 ml
- Salt: to taste
- Ground black pepper: to taste
2
Send the sweet red pepper there as well, drizzled with olive oil.
- Red sweet pepper: 2 pieces
- Extra virgin olive oil: 150 ml
3
Boil peeled and diced sweet potato in salted boiling water for ten minutes.
- Sweet potato: 1 kg
- Salt: to taste
4
Boil two liters of salted water with chopped onion, celery, and leek, bay leaf, and black peppercorns. Cook the octopus in this water for twenty minutes.
- Octopus: 1 kg
- Onion: 1 head
- Celery stalk: 1 piece
- Leek: 1 stem
- Bay leaf: 1 piece
- Black peppercorns: 6 pieces
- Salt: to taste
5
Peel the pepper and cut it into thin strips. Peel the octopus and cut it into cubes.
- Red sweet pepper: 2 pieces
- Octopus: 1 kg
6
Whisk vinegar with olive oil, add finely chopped garlic and basil. Mix sweet potato, sauce, octopus, peppers, roasted onion, and olives from which you can remove the pits beforehand.
- Sherry vinegar: 1 tablespoon
- Extra virgin olive oil: 150 ml
- Garlic: 2 cloves
- Green basil: 30 g
- Sweet potato: 1 kg
- Octopus: 1 kg
- Red sweet pepper: 2 pieces
- Red onion: 3 heads
- Kalamata olives: 200 g