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Octopus with Aji Amarillo Potato – serves 2

Welcome to the first of my Treasure Chest of Chef Recipes. I have been generously entrusted with these coveted recipes by some of the finest chefs in Dubai, and have adapted each dish in the series to flow well in the home kitchen. Whether you are a novice or a pro, I hope you love these dishes as much as I do, and that you have a great time putting your own spin on them!

I had the pleasure of watching chef Benjamin Wan create this octopus dish during my Coya Spotlight cooking session. The octopus tentacle is tender, and the potatoes are rich, creamy, and a bit on the decadent side. Feel free to chargrill the octopus instead of deep frying – I find that using a grill pan or a barbecue adds depth and a great smokey flavor without compromising the original recipe.

Ingredients:
  • 1 to 2 large cooked octopus tentacles, recipe below
  • 300g cooked Huayro (Peruvian potato), peeled and cubed (you can substitute any firm boiling potato of your choice)
  • 75g smoked butter (substitute regular unsalted butter)
  • 300g milk
  • 150g cream
  • Fat pinch of Maldon salt
  • 2 teaspoons aji amarillo purée (susbstitute chilli of your choice, boiled, drained and puréed)
  • Dried botija olives (optional)
  • A pinch of bottarga (optional), shaved on a microplane grater
  • Olive oil
  • Smoked paprika
Directions for the Octopus:

Simple method to cook the octopus tentacle: place cleaned octopus tentacles in a pot covered with water and salt. Bring to a boil. Cover and reduce the heat to medium low – to a simmering boil. Let the octopus simmer for approximately 1 hour (depending on the size, this could take longer) or until very tender. Set aside to cool in its liquid, a couple of hours.

Note – the octopus should be made in advance, even be made the night before, refrigerate the octopus in its liquid until ready to fry or grill.

Directions for the Potato:

Combine the milk, cream, salt, butter, aji amarillo in a pan and bring to boil.

Add to a blender with the potato and blitz until smooth. (If you are a chef with an espuma gun available, then transfer to the espuma gun and charge with 2 gas cartridges. If not, then keep the potato blitzed as it is)

Remove the octopus from it’s cooking liquid and dry well. In a pot filled with cooking oil heated to 190 degrees Celsius, deep fry the cooked octopus tentacle until crispy (about thirty seconds).  Alternatively, you can grill it on a hot grill or frying pan – approximately 4 minutes.

Cut the octopus tentacle into 6 pieces.

Add the puréed potato (or potato foam if using an espuma gun) to the center of a bowl, place the octopus on top.

With a microplane, shave the bottarga over the dish, and season with chopped dried botija olives and smoked paprika.

Drizzle over some olive oil and serve.

 

Bon Appétit!

Shot on location at Coya Dubai

Photography by: Tara Atkinson Photography 

 

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