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.

Made with:

9678 - Custom Culinary Harissa Sauce

What You'll Need

1 – 4lb.	Mediterranean Octopus (cleaned & blanched and cooked)
16 oz.	Custom Culinary^® Gold Label Harissa
2 Tbsp	Smoked Paprika
8 each	Small New Potatoes, (boiled then oven roasted)
8 each	Blistered Padron Peppers
3 oz.	Spanish Extra Virgin Olive Oil
3 oz.	50 Year Aged Balsamic Vinegar
To Taste	Maldon Salt

PREPARATION

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.