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Customer Service Team:
Octopus a la Plancha
Exotic ingredients brought together to add intense flavors in a classic Spanish dish. Featuring Custom Culinary
Gold Label Harissa,
Octopus a la Plancha consists of new potatoes and blisted padron peppers.
9678 - Custom Culinary Harissa Sauce
What You'll Need
1 – 4lb.
Mediterranean Octopus (cleaned & blanched and cooked)
Gold Label Harissa
Small New Potatoes, (boiled then oven roasted)
Blistered Padron Peppers
Spanish Extra Virgin Olive Oil
50 Year Aged Balsamic Vinegar
Carefully separate the tentacles and reserve the head for other uses.
In a small bowl mix smoked paprika and prepared Harissa until well blended.
Place octopus in a zip-lock and marinate in half of the smoked paprika harissa reserving the remainder for plating.
While octopus is marinating, place potatoes in boiling water and cook through.
When fully cooked, drain and line up on sheet tray line with parchment paper.
With light pressure smash the potatoes with a large fork as to keep them whole yet smashed.
Drizzle the potatoes with olive oil and season with a small amount of Maldon salt.
Place in 500° F oven and bake until brown and crispy.
At service, place one octopus tentacle per order on chargrill until a nice char forms.
Place a crisped potato on plate and top with charred octopus.
Garnish with blistered Padron pepper, EVO, remailing Harissa and Maldon salt.