Baked octopus

• Cook By: Fundació Alicia. Restaurant Les Cols
• Theme: Seafood dishes Influencer
• Main Ingredients: octopus, potatoes
• Serving Size: 1

For the boiled octopus

Ingredients

• 80 g fresh octopus Salt

Directions

1. Freeze the octopus for 72 hours to break its muscle fibers.
2. Defrost and clean well.
3. In a pot with plenty of salted water, submerge the octopus repeatedly—at least 5 times—in order to fix its skin.
4. Boil the octopus for about 35 minutes until tender; remove from the water and leave it to cool down.

For the red pepper sauce

Ingredients

• 2 ea Red peppers
• 4 g Gochujang, Korean Chili Paste
• 2 g Extra-virgin olive oil
• Salt

Directions

1. Lightly coat the red peppers with olive oil and wrap in aluminum foil.
2. Cook in a wood oven or grill until tender.
3. Let them cool down a bit, then peel and place in a container with the mixture of the juice released while roasting, 2 g of olive oil, and 4 g of Hot Pepper Paste(Gochujang).
4. Purée until a smooth, uniform, and intensely orange-colored sauce forms.

For the roasted potatoes

Ingredients

• 4 ea Red potatoes
• Salt

Directions

1. Wash the potatoes in water, drain, wrap them in aluminum foil, and roast in the oven at 180ºC for 40 minutes or until they become tender.

Presentaion

Directions

1. Cut the octopus into irregular pieces and dip these in a mixture of 4 g Hot Pepper Paste(Gochujang), 4 g olive oil and a pinch of salt.
2. Leave the octopus to marinate for at least 10 minutes in this solution, then heat in an oven at 180ºC for 5 minutes.
3. Serve the octopus with cut pieces of roasted potatoes and a tablespoon of roasted pepper sauce.

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