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Spanish Octopus and Greek Yoghurt

09

Feb
2015

Spanish Octopus and Greek Yoghurt

On 09, Feb 2015 | In | By admin

Don’t know what to do with your octopus? Try this well-seasoned octopus dish served with Greek yoghurt and small pieces of chickpea polenta. It is light and healthy but far from tasteless!

 

1 cup cucumber yoghurt

20 ea. slices of chorizo fried crisp

¼ cup parsley leaves

1 ea. lemon (juiced)

 

Chickpea polenta: 20 ea cubes

¼ cup chickpea flour

1 cup water

1 cup chicken broth

1 ea. thyme sprigs

1 ea. lemon (juice and zest)

1 ea. clove, roasted garlic

1 pinch zaatar

1 tbsp. lemon infused olive oil

salt

extra-virgin olive oil

*Blend all except the zaatar until smooth and strain. Cook polenta until it thickens and pulls away from the sides. Cool on a small tray and sprinkle with zaatar. Cut into desired shapes. Pan fry in olive oil until crispy (or deep fry). Serve hot.

 

Braised octopus: 1 ea.

1 ea. 4-6 cleaned fresh, Spanish octopus

3 ea. garlic cloves, sliced

2 ea. shallots (peeled and sliced)

2 ea. thyme sprigs

1 tbsp. smoked paprika

1 bottle dry sherry wine

salt

extra-virgin olive oil

*In olive oil, sweat the garlic and shallot with paprika. Add the octopus and cook for several minutes. Add thyme and season. Deglaze with sherry wine and cover with a tight fitting lid. Place in a 300 degree oven. Braise the octopus for 1-2 hours or until tender. Cool in the remaining liquid. Roast in a very hot pan with olive oil until crisp and lightly charred. Serve with a squeeze of lemon juice over top.

 

*Roast octopus until charred and hot, Place a dollop of yoghurt on plate. Dust chickpea cubes with flour and fry until crisp. Toss octopus with olive oil, parsley and lemon. Place it on the yoghurt and top with chickpea cakes and chorizo.

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