Octopus and Potatoes with Hot Lemon
When we talk about octopus, the first ingredient that comes to mind to approach is undoubtedly potatoes. This is a fairly simple recipe to make but with an assured result. We decided to pair it with a fresh, fragrant and mildly spicy chili pepper, theHot Lemon.
- 1 1 kg octopus.
- 1 kg Potatoes
- White wine vinegar
- 1 Garlic clove
- 1 Organic lemon with edible peel
- Extra virgin olive oil
- Chili powder or fresh Hot Lemon
- Salt and pepper to taste.
- When we talk about octopus, the first ingredient that comes to mind to approach is undoubtedly potatoes. This is a fairly simple recipe to make but with an assured result. We decided to pair it with a fresh, fragrant and mildly spicy chili pepper, theHot Lemon. Clean the inside of the head, remove the rostrum, eyes and wash the octopus. Place in a pot: water, coarse salt, chili pepper Hot Lemon powdered or fresh, garlic cut in half, and a few tablespoons of vinegar. When the water boils take the octopus by the head and plunge it 4-5 times until the tentacles curl up. Cook for about 35-40 minutes, then remove and let it cool. If you are using a fresh octopus, we recommend beating it with a small hammer to harden the flesh and thus make it more tender; alternatively, you may decide to freeze it for a couple of days. In the same water as the octopus, boil the potatoes for about 30 minutes after washing them well. Cut the octopus into chunks. Wash the parsley, chop it and add the grated lemon peel. In a bowl make an emulsion with one part lemon and 2 parts extra virgin olive oil, salt, chili powder Hot lemon and beat with a fork until it thickens and reduces to a creamy consistency. When the octopus is cold, add the chopped parsley, grated lemon peel, and add the emulsion of oil, lemon salt, and chili pepper and toss well. Drain the cooked potatoes, peel and cool them, then cut them into chunks. Combine the chopped parsley, a little water from the octopus and the oil and lemon emulsion and mix well. Prepare the octopus and potatoes in two separate bowls a few hours before eating so that all the flavors have time to meld together. Serve at room temperature. Enjoy your meal!