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Octopus and Octopus Broth
Recipe by Aldo Ortado
This succulent Marinated Octopus recipe is quite like no other
- Steps
- Ingredients
Steps
- For the Octopus in Broth, place the carrot, celery, bay leaves, peppercorns, wine, peeled lemons and water into a large saucepan and bring to the boil. Dip the octopus tentacles in and out of the water in the octopus 4 times to curl the tentacles. Lower the octopus into the water and boil for 5 minutes. Reduce the heat and simmer for 30 minutes.
- Transfer the octopus to a clean saucepan and strain the cooking liquid over the octopus. Add the lemon peel and simmer for 5 minutes. Remove from the heat. Allow to cool for 20 minutes then remove the octopus and reserve the stock in the fridge.
- For the Octopus Marinade, place the octopus and marinade ingredients into a sous vide bag. Vacuum seal to remove the air. Place into a deep tray and place in the fridge to marinate overnight.
- The next day, return the reserved stock to a boil. Open the sous vide bag and pour the marinade into a small bowl. Boil the octopus for 5 minutes then reduce the heat and simmer for 30 minutes. Remove from the heat and set aside to cool for 10-15 minutes.
- While the octopus is simmering, heat a BBQ or prepare a hibachi until very hot.
- Remove the octopus from the stock and brush generously with the reserved marinade. Grill on the BBQ or hibachi until lightly charred, no more than 5 minutes. Transfer to a tray and cover loosely with foil. Strain the stock into a saucepan.
- For the Parsley Dressing, using a large mortar and pestle, grind the garlic with some lemon juice and salt. Add the remaining lemon juice and grind together. Add the olive oil and season with salt and pepper. Set aside.
- Just before serving, finely chop the parsley and stir into the garlic mixture.
- To serve, place the charred octopus in the centre of a serving plate and dress with the parsley dressing. Serve with the remaining dressing and hot broth on the side.
