Spanish Style Octopus
Our first recipe is one of our favourite seafood dishes, not your typical weeknight meal, but a crowd pleaser that's perfect for any gathering.
Ingredients
0.5 tsp Cumin
1.5 tbsp D&D Smoked Paprika
0.5 tsp Kosher Salt
1 tsp D&D Oregano
3 Cloves of Garlic (crushed)
1 Onion (quartered)
2 tbsp Olive Oil
1 Octopus (medium sized, about 1 kg)
Garnish
1 Lemon
1 Bunch of Dill
Preparation
For nice curls, dip the legs of the octopus in boiling water after cleaning.
Turn down the temperature to a simmer and cook for 50 minutes, or until a knife can easily pass through the thickest part of the legs. (If you prefer, you can sous vide the meat for five hours at 171°F. If you plan to sous vide it, make sure it is marinated before cooking.)
Once cooked, marinate for at least two hours in the fridge or overnight.
Sear under broiler with a torch or on the grill before serving.
Plating Techniques, courtesy of Lindsay Guscott
Sprinkle smoked paprika on top with a sifter
Garnish with dill
Serve with lemon wedges
Wine Pairing
Pixie Sparkling Rosé – Rosehall Run
