Serves 4
Ingredients
Octopus
2 white onions
1 carrot
1 celery stalk
2g salt
1kg octopus
Confit ocas
200ml olive oil
2 pink ocas
Airampo emulsion
Sugar, to taste
1⁄2 tspfine salt
1tbspairampo powder
2tsplemon juice, freshly squeezed
1tbspwhite wine vinegar
20ml olive oil
To serve
Cress
Oxalis shoots
Method
Octopus
Chop the onions, carrot and celery stalk into large chunks. Bring a pot of water to a rolling boil over high heat and add the salt, octopus and the chopped vegetables. Cook until the octopus is tender. to test it, pierce the part where the tentacles meet the octopus’ body with a fork. If the fork goes through fairly easily, it’s ready. Remove the octopus from the pot and allow to cool. Cut into pieces and place in a hot, oiled pan. Sear each piece and season with salt. Keep warm until required.
Confit ocas
Place the olive oil in a pan over a medium-high heat. While the oil is still cold, place the sliced ocas in a single layer in the bottom of the pan. Cook the ocas potatoes in the oil for approx. 5 minutes on each side. Once cooked, remove the ocas slices from the pan and place on a paper towel to remove any excess oil.
Airampo emuslion
In a glass bowl, whisk the sugar and salt together with the airampo powder. Combine the lemon juice and vinegar in a separate bowl then thoroughly whisk half into the airampo mixture. Whisk briskly and begin to add the olive oil a few drops at a time until the mixture starts to thicken. Increase the oil flow to a constant stream. Once half of the oil has been added, add the rest of the lemon juice mixture and continue whisking until all of the oil and lemon juice mixture has been incorporated.
Toserve
Place the pieces of the octopus on a dish. Fill a pastry bag with the airampo emulsion and dot the space between each piece of octopus with a small amount. Garnish with the confit ocas, cress or oxalis shoots and serve.