Chargrilled Octopus with chorizo potatoes and Romesco Sauce

Dish Name: Chargrilled Octopus with chorizo potatoes and Romesco Sauce.

Portions 4:

Preparation Time: 6 and Quarter  hours

Cooking Time: 20 minutes

List of ingredients:

Octopus

2 kg octopus, trimmed

125g extra virgin olive oil

50g garlic, thinly sliced

2 branches rosemary

15g smoked paprika

15g fine sea salt

10g sugar

Chorizo  Potatoes 

1kg diced  potatoes

25g garlic cloves, peeled

5g smoked paprika

15g fine sea salt

Romesco Sauce

500g plum tomato

3 red bell pepper

40g stale bread, toasted

55g whole almonds, toasted

30g roasted garlic cloves

60g olive oil

1 tsp smoked paprika

1 tesp Sherry vinegar

sriracha, as needed

125g chicken stock

2.5g soy lecithin

Method of preparation:

Octopus

  • Bring a large pot of salted water to a boil. Add the octopus, cook for 30 seconds. Remove to a bowl and set aside to cool completely.
  • Combine the oil, garlic and rosemary in a small saucepot. Place the mixture over medium heat and cook until the garlic begins to sizzle. Remove from the heat and set aside to cool.
  • Mix the smoked paprika, salt and sugar in a small bowl. Season the octopus with the mixture and place in a vacuum bag. Pour in the cooled olive oil mixture and seal.
  • Heat a water bath to 78˚C (172˚F) add the octopus and cook for 6 hours. Remove the cooked octopus from the water bath and cool 15 minutes at room temperature. Remove from the bag and quickly char on a hot grill. Alternatively, the octopus can cook 4 hours at 85˚C (185˚F).
  • Chargrill to order.

Chorizo potatoes

  • Cut the potatoes into 1cm dice. Par steam.
  • Dice the chorizo and saute in hot pan.
  • As the fat renders down add garlic and fresh thyme.
  • Add potatoes and cook until golden brown. Season with sea salt.

Romesco Sauce 

  • Cut the tomatoes in half lengthwise, place cut side down on baking tray and char the skins underneath a salamander. Set aside to cool, then remove the charred skins.
  • Roast the peppers then peel, discard the seeds and coarsely chop. Place the toasted bread, toasted almonds and roasted garlic in a food processor.
  • Blend until finely chopped. Add the tomatoes, peppers, oil smoked paprika and sherry vinegar. Blend again until a smooth mixture forms.
  • Season to taste with salt and hot sauce.
  • Transfer the blended sauce to a large sauté pan. Cook over medium heat until dry and thickened.

Presentation:

  • Place the diced potatoes into the base of a tapas dish.
  • Top with chargrilled octopus and teaspoon of the romesco Sauce.

Name of the Training college: Galway International Hotel School, GMIT,

Address:  Dept of Culinary Arts

Contact Name: Anne O’ Leary

Chef Profile: 

Anne O’ Leary has been part of the Irish Culinary Education Landscape since 1996 when she joined GMIT. She has worked in fine dining restaurants in Clare and Galway. Anne holds a primary degree in education and a MSc in new product developments and culinary innovation. Anne has had many successes mentoring students for national and international competitions. Anne has the privileged position of shaping the minds of future chefs.

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