📝 About This Recipe
This elevated interpretation of the classic 'Pulpo a la Gallega' transforms rustic Spanish soul food into a masterpiece of contemporary fine dining. Tender, slow-braised Atlantic octopus is finished with a charcoal sear and draped in a velvet-smooth saffron potato emulsion, replacing the traditional boiled potato. Topped with a decadent crown of Osetra caviar and smoked Pimentón de la Vera oil, this dish offers a sophisticated symphony of smoke, brine, and silk.
🥗 Ingredients
The Octopus
- 3-4 lbs Whole Atlantic Octopus (previously frozen to tenderize fibers)
- 1 cup Dry White Wine (Albariño)
- 1 tablespoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (fresh)
- 1 Lemon (halved)
Saffron-Potato Silk
- 1 lb Yukon Gold Potatoes (peeled and cubed)
- 1/2 cup Heavy Cream (infused with a pinch of saffron threads)
- 4 tablespoons Unsalted European Butter (cold, cubed)
- to taste Sea Salt
The Luxury Finish
- 50 grams Osetra Caviar (chilled)
- 1 teaspoon Pimentón de la Vera (Dulce) (high-quality smoked Spanish paprika)
- 1/4 cup Extra Virgin Olive Oil (Spanish Arbequina variety)
- 1 handful Micro-Cilantro or Chive Blossoms (for garnish)
- 1 pinch Maldon Sea Salt (flaky texture)
👨🍳 Instructions
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1
Thaw the octopus completely in the refrigerator. The freezing process breaks down the tough connective tissue, ensuring a buttery texture.
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2
Bring a large pot of water to a boil with the white wine, peppercorns, bay leaves, and lemon. Do not add salt yet, as it can toughen the skin.
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3
Perform the 'scare': Holding the octopus by the head, dip the tentacles into the boiling water for 5 seconds and remove. Repeat 3 times until the tentacles curl beautifully.
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4
Submerge the octopus fully, reduce heat to a gentle simmer, and cook for 45-60 minutes. It is ready when a paring knife slides into the thickest part of the tentacle with zero resistance.
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5
While the octopus cooks, boil the cubed potatoes in salted water until very soft (about 15-20 minutes).
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6
Drain the potatoes and pass them through a fine-mesh ricer or tamis into a clean saucepan for an ultra-smooth texture.
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7
Gently warm the heavy cream with saffron threads. Fold the saffron cream and cold butter into the potatoes, whisking until glossy and aerated.
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8
Once the octopus is tender, remove it from the liquid and let it rest for 10 minutes. Cut the tentacles into uniform 3-inch sections.
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9
In a small bowl, whisk the Pimentón de la Vera into the extra virgin olive oil to create a vibrant, smoky finishing oil.
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10
Heat a cast-iron skillet over high heat with a touch of oil. Sear the octopus tentacles for only 60 seconds per side to achieve a charred exterior while keeping the inside succulent.
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11
To plate: Spoon a generous circular base of the saffron-potato silk onto the center of a warmed shallow bowl.
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12
Place two seared octopus tentacles atop the potato silk. Drizzle the smoked paprika oil artistically around the plate.
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13
Carefully place a quenelle (small spoonful) of Osetra caviar directly onto the octopus. The heat will slightly warm the caviar, releasing its oils.
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14
Garnish with micro-greens and a final sprinkle of Maldon sea salt. Serve immediately.
💡 Chef's Tips
Always use octopus that has been frozen; fresh octopus is notoriously difficult to tenderize without a professional beating process. When searing the octopus, ensure the pan is screaming hot; you want a quick char without overcooking the meat. For the smoothest potato purée, never use a food processor, as the blades release too much starch and make it gummy. Use high-quality Pimentón de la Vera with a DOP seal to ensure the authentic wood-smoked flavor of Spain.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Albariño or a vintage Blanc de Blancs Champagne to cut through the richness of the butter and caviar. Serve alongside blistered Shishito peppers for a touch of bitterness and crunch. A side of warm, crusty sourdough bread is essential for mopping up the remaining saffron cream and paprika oil. For a complete seafood service, start the meal with fresh oysters dressed in a cucumber-mignonette.