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.
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.
- 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.
- 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.
- 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.
- 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.
