Recipe Name: Octopus Tentacles with Paprika Couscous
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Couscous | 300g |
| Sweet Paprika | 2 teaspoons |
| Fresh Thyme | q.b. (to taste) |
| Fine Salt | q.b. (to taste) |
| Water | 300g |
| Octopus | 1 kg |
| Bay Leaves | 2 |
| Black Peppercorns | q.b. (to taste) |
| Juniper Berries | q.b. (to taste) |
| Lemon Zest | 1 |
| Lemon Juice | 2 lemons |
| Extra Virgin Olive Oil | 2 tablespoons |
| Tabasco® Hot Sauce | 1 teaspoon |
| Soy Sauce | 1 teaspoon |
| Maldon Salt | q.b. (to taste) |
| Swiss Chard (or Beet Greens) | 800g |
| Dried Red Chili | 1 |
| Garlic | 1 clove |
| Additional Olive Oil | q.b. (to taste) |
| Red Potatoes | 2 |
| Peanut Oil (for frying) | q.b. (for frying) |
Instructions:
-
Prepare the Octopus:
Begin by cleaning the octopus. Rinse it thoroughly under cold running water, then carefully remove the innards from the internal sac. Rinse the inside again to ensure it’s clean. -
-
Cook the Octopus:
Fill a large pot with water and add the bay leaves, lemon zest, juniper berries, and black peppercorns. Bring the water to a gentle simmer, then immerse the whole octopus into the pot. Allow it to cook on low-medium heat for about 45 minutes. Once cooked, remove from heat and let the octopus sit in the cooking water for an additional 15 minutes to absorb the flavors. -
Prepare the Couscous:
While the octopus is cooking, prepare the couscous. Bring 300g of water to a near-boil. In a separate bowl, place the couscous and add the sweet paprika. Pour the hot water over the couscous, stir to combine, and then cover with a lid or plastic wrap. Let it steam for about 6 minutes. -
Fluff the Couscous:
Once the couscous has absorbed the water, fluff it with a fork or spoon. Season with salt to taste and drizzle with a bit of extra virgin olive oil for added flavor. Set it aside to cool slightly. -
Marinate the Octopus Tentacles:
When the octopus is cool enough to handle, remove it from the pot, and cut the tentacles. If they are very thick, you can cut them into smaller, bite-sized pieces. Place the octopus tentacles in a shallow dish and drizzle with lemon juice, olive oil, Tabasco sauce, and soy sauce. Toss the tentacles gently in the marinade, cover with plastic wrap, and let it marinate for at least 20 minutes to infuse the flavors. -
Sauté the Swiss Chard:
In a large pan, heat a little olive oil over medium heat. Add a whole garlic clove (lightly crushed) and a crumbled dried chili. Sauté for a minute until fragrant. Add the cleaned and chopped Swiss chard to the pan and sauté for a few minutes until the greens become tender. Season with salt to taste. Remove from heat and set aside. -
Prepare the Fries:
Wash the red potatoes and cut them into very thin matchsticks. Heat peanut oil in a small pot over medium heat. Once the oil reaches 150°C, fry the potatoes in small batches, ensuring they don’t overcrowd the pan. Fry until golden brown and crisp. Drain on paper towels and sprinkle with salt immediately. -
Grill the Octopus Tentacles:
Preheat a grill or a non-stick pan until very hot. Grill the marinated octopus tentacles for just a couple of minutes on each side, enough to form a crispy exterior. You want a nice char without overcooking the tentacles. Set them aside. -
Assemble the Dish:
On each plate, place a generous scoop of the paprika couscous. Sprinkle with Maldon salt and fresh thyme leaves. Arrange the sautéed Swiss chard and the crispy fried potatoes on the plate. Finally, add the grilled octopus tentacles to the top of the dish, garnishing with a few more sprigs of fresh thyme. -
Serve:
Serve the dish immediately while it’s still hot and fresh, allowing your guests to enjoy the tender octopus combined with the flavorful couscous, greens, and crispy potatoes. A delightful, well-balanced main dish perfect for any occasion!
Tips & Variations:
- Vegetarian Option: Skip the octopus and substitute with grilled vegetables like zucchini, bell peppers, and eggplant for a hearty vegetarian option.
- Spiciness Level: Adjust the amount of Tabasco or chili according to your spice preference.
- Herbs: Feel free to experiment with other herbs like parsley or oregano for added flavor complexity.
This vibrant dish combines the rich, savory flavors of tender octopus with the smoky notes of paprika couscous, complemented by the crunch of fried potatoes and the freshness of Swiss chard. It’s an unforgettable meal that brings together textures and tastes in perfect harmony!
