Pulpo Gallego

SAVORY

Dec 26

Octopus, Confit Potatoes, Pimenton Aïoli, Sherry Vinaigrette

Chef Josh Elliott of QP Tapas | Miami
Yield: 4 to 6 servings

“This octopus dish is inspired by the classic Pulpo Gallego from Galicia. To me, this is one of the most iconic dishes from Spain. In its purest form, the dish is grilled octopus, pimenton dulce, and potatoes. My take expanded on that, ramping it up with a creamy aïoli, crispy fried garlic, and earthy celery leaf. The whole dish is tossed in a sherry vinaigrette that has been made from the confit potato cooking oil and aromatics. The sherry vinegar adds a bright pop against the char of the octopus and the richness of the confit potatoes. Sherry vinegar, in my opinion, is one of the most important food ingredients of Spain. The complexity of its flavors, depending on its age, makes it one of my favorite ingredients to work with.” —Chef Josh Elliott

INGREDIENTS:

Confit Potatoes:
1 quart Spanish extra virgin olive oil
1 cup sliced celery, cut into ¼-inch slices
6 cloves garlic
1 cup cipollini onions
3 pounds baby Yukon gold potatoes
1 tablespoon salt

Sherry Vinaigrette:
3 ounces Sherry Vinegar from Spain
Salt
Cracked black pepper

Pimenton Aïoli:
3 cloves garlic
3 egg yolks
2 ounces lemon juice
1 teaspoon salt
1 tablespoon pimenton dulce
1 quart canola oil

To Assemble and Serve:
1 cup chopped celery
1 cup chopped sweet onion
½ cup chopped carrot
1 branch thyme
2 bay leaves
1 four-pound octopus, thawed
Celery leaves
Fried garlic
Pimenton
Lemon zest

METHOD:

For the Confit Potatoes:
In a large stock pot over medium high heat, combine 2 tablespoons oil, celery, garlic, and onions. Cook 2 minutes or until lightly browned. Add potatoes and salt. Stir to coat potatoes in cooking oil and salt. Add remaining oil and bring to a simmer. Reduce heat and let cook 40 minutes, or until potatoes are tender. Remove from heat and let sit in oil at room temperature. Once cool, strain into a non-reactive container and set aside, making sure to reserve potato cooking oil and cooked garlic cloves.

For the Sherry Vinaigrette:
In a Vitamix blender, blend 2 cups reserved potato cooking oil and vinegar. Add 2 reserved garlic cloves. Season with salt and black pepper. Blend on high speed until fully incorporated. Transfer to a non-reactive container and reserve at room temperature.

For the Pimenton Aïoli:
Combine all ingredients, except oil, in a food processor. Pulse 1 minute or until mixture is fully incorporated and pale yellow in color. Slowly stream in oil until fully emulsified. Transfer to a non-reactive container and reserve.

To Assemble and Serve:
Heat oven to 350°F. In a Dutch oven over medium heat, combine vegetables, thyme, bay leaf, and 1 gallon salted water. Bring to a simmer and remove from heat. Add octopus, making sure it is 90% submerged in the water and cover with lid. Place in oven and cook 1 hour or until octopus can be easily pierced with a knife. Remove octopus from water and let cool. Prepare and heat charcoal grill. Once octopus is cooled, portion tentacles and place each on grill until well charred on all sides. Cut the grilled octopus into 1-inch pieces. In a mixing bowl, combine octopus, Confit Potatoes, celery leaves and a generous pour of Sherry Vinaigrette. Set aside. On a serving plate, spread Pimenton Aïoli in the center of the plate. Place octopus salad on Pimenton Aïoli. Top with a pinch of fried garlic and finish with a sprinkle of pimenton and lemon zest.

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