📝 About This Recipe
This dish is a sophisticated elevation of Latin American coastal flavors, combining the tender, smoky allure of perfectly charred octopus with the zesty brightness of a classic Argentinian chimichurri. The plate is anchored by a weightless, buttery potato foam that provides a luxurious textural contrast to the firm seafood. It is a masterclass in balance, celebrating traditional rustic ingredients through the lens of modern fine dining techniques.
🥗 Ingredients
The Octopus
- 1 whole Octopus (approx. 3-4 lbs, cleaned)
- 1 large White Onion (halved)
- 3 pieces Bay Leaves
- 1 tablespoon Black Peppercorns (whole)
- 1 teaspoon Smoked Paprika (for searing)
Potato Foam
- 500 grams Yukon Gold Potatoes (peeled and cubed)
- 200 ml Heavy Cream (warm)
- 100 grams Unsalted Butter (cold, cubed)
- 100 ml Cooking Liquid (reserved from boiling potatoes)
Chimichurri Verde
- 1 cup Fresh Parsley (finely minced)
- 1 tablespoon Fresh Oregano (minced)
- 3 cloves Garlic (microplaned or minced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat)
- 2 tablespoons Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil (high quality)
Garnish
- 2 pieces Radish (shaved paper thin)
- 1 handful Micro-cilantro
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Place the octopus in a large pot with the onion, bay leaves, and peppercorns. Cover with water and bring to a gentle simmer. Do not boil vigorously, as this can toughen the skin.
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2
Simmer the octopus for 45-60 minutes. Test for doneness by inserting a knife into the thickest part of a tentacle; it should slide in like butter. Once tender, remove from heat and let cool in its own liquid for 20 minutes.
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3
While the octopus simmers, boil the cubed potatoes in salted water until very soft (about 15-20 minutes).
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4
Drain the potatoes, reserving some liquid. Pass them through a fine-mesh sieve or ricer twice to ensure there are absolutely no lumps.
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5
In a blender, combine the smooth potato purée with warm cream, cold butter, and a splash of the potato water. Blend until completely smooth and aerated. Season with salt to taste.
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6
Transfer the potato mixture to an iSi siphon (whipped cream dispenser). Charge with two N2O cartridges, shake vigorously, and keep warm in a water bath (bain-marie) at 60°C (140°F).
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7
Prepare the chimichurri by whisking together the minced parsley, oregano, garlic, chili flakes, vinegar, and olive oil in a small bowl. Let sit for at least 30 minutes to marry the flavors.
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8
Remove the octopus from the liquid and separate the tentacles. Pat them extremely dry with paper towels—this is crucial for a good sear.
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9
Heat a cast-iron skillet or grill pan over high heat with a drizzle of oil. Dust the tentacles lightly with smoked paprika.
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10
Sear the octopus tentacles for 2-3 minutes per side until deeply charred and crispy on the outside. Baste with a little butter at the very end for extra richness.
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11
To plate, dispense a generous cloud of potato foam in the center of a warm shallow bowl.
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12
Gently rest a charred octopus tentacle atop the foam. Spoon the chimichurri over the octopus, allowing the green oil to bleed into the white foam.
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13
Finish with shaved radishes, micro-cilantro, and a sprinkle of Maldon salt. Serve immediately.
💡 Chef's Tips
If you don't have an iSi siphon, you can use a high-speed blender to whip the potato purée with extra cream until light and airy, though it won't be as 'foamy.' Always dry the octopus thoroughly before searing; moisture is the enemy of a crispy, charred crust. Massaging the octopus with coarse salt before boiling can help remove any excess slime and tenderize the meat. Don't discard the octopus poaching liquid; it's a flavorful 'essence' that can be used for seafood risottos or soups.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like an Albariño or a dry Torrontés to cut through the richness of the potato foam. Serve alongside grilled asparagus or charred leeks for a complete meal. A chilled glass of sparkling Rosé also complements the smoky and herbaceous notes of the dish. Provide extra chimichurri on the side for guests who enjoy a more piquant experience.