Octopus Crudo with Baby Potatoes Recipe
Tender octopus over potatoes with herb aioli
Ready for a simple octopus recipe with emphasis on easy-to-make sauces? Grab the nearest fresh cephalopod and try this dish from NYC trattoria and crudo bar Isola, by executive chef Victor LaPlaca.
The hardest part of making this recipe is waiting for the octopus to cook. The great thing is, you're under no obligation to hang out while that's happening. Roast the tomatoes for the tomato jam ahead of time (like maybe while you're waiting four hours for your octopus to tenderize) and focus on presentation for a first course that will truly impress your dinner guests.
- Remove head from octopus. Separate tentacles. Place everything in a pot. Simmer over very, very low flame for 4 hours. Add water if needed to cover octopus
- Boil enough heavily salted water to cover potatoes. Add potatoes once water starts to boil and boil until cooked through, then drain and let air-dry.
- In a large mixing bowl, combine all ingredients for tomato jam. Taste for salt and pepper and set aside.
- In another mixing bowl, combine all ingredients for herb aioli. Taste for salt and pepper and set aside.
To assemble: On a plate spread the herb aioli in a thin layer. Press down on the potatoes one at a time. Just barely squashing them. Slice octopus thin and drape over the potato. Garnish each potato with octopus with a small amount of tomato jam.
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