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–+ servings

Potato Chips with Octopus and Garlic Sauce

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • ½ recipe Garlic Sauce alioli (calories per serving: XX)
  • ¼ pound octopus cleaned (calories per serving: XX)
  • 1 medium potato peeled and thinly sliced (calories per serving: XX)
  • Olive oil for frying (calories per serving: XX)
  • 1 garlic clove thinly sliced
  • 1 tablespoon ground hot paprika such as Spanish smoked
  • 2 teaspoons ground sweet paprika such as Spanish smoked
  • Kosher or sea salt

Instructions

Prepare the Sauce:

  • Follow the instructions to prepare the Garlic Sauce (alioli).
  • Set aside.

Prepare the Octopus:

  • Tenderize the octopus by throwing it with force into the kitchen sink at least 10 times.
  • Bring a large saucepan of water to a boil over high heat.
  • Submerge the octopus in the water and remove it immediately.
  • Repeat 2 more times.
  • Return the octopus to the pot, reduce the heat to low, cover, and simmer until tender, 1¾ to 3 hours.
  • Cut the body into slices and the tentacles into thin medallions.
  • Reserve.

Fry the Potatoes:

  • Heat at least ½ inch of oil in a small skillet over medium-high heat (or use a deep fryer set at 375°F) until it quickly browns a cube of bread.
  • Add the potato slices one at a time to prevent sticking.
  • Season with salt.
  • Cook, turning occasionally, until golden.
  • Transfer with a slotted spoon to paper towels and let drain.

Assemble the Dish:

  • On each potato chip, place a little garlic sauce, then 1 garlic slice, and 1 octopus slice.
  • Season with the hot and sweet paprika and salt.

Notes & Wine Advice

Serve hot.
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Course; Fish / Side Dish
Cuisine; European / Spain