Octopus salad with chorizo and kipfler potatoes


You'll need

250 gm octopus tentacles (about 4) 175 ml extra-virgin olive oil 250 ml (1 cup) orange juice (about 3 large oranges) 150 ml Pedro Ximénez sherry 75 ml sherry vinegar 3 garlic cloves, thinly sliced 1 tsp each coriander and fennel seeds, crushed   Bouquet garni 3 kipfler potatoes (about 300gm) 25 ml olive oil 1 chorizo, thickly sliced ½ preserved lemon, quartered, pith removed and discarded, thinly sliced 1 golden shallot, finely sliced 1 green chilli, halved, seeds removed, cut into julienne ¼ cup finely shredded mint leaves   Tarragon aïoli 2 egg yolks 3 garlic cloves, finely grated 2 tsp Champagne vinegar 2 tsp Dijon mustard 200 ml vegetable oil 125 ml (½ cup) peanut oil ½ lemon, juice only 1 bunch tarragon, leaves picked, finely chopped   Sherry dressing 35 ml sweet sherry 25 ml sherry vinegar 1 tbsp caster sugar 90 ml extra-virgin olive oil

Method

  • 01
  • Blanch octopus for 1 minute. Drain, transfer to a small casserole, add oil, orange juice, sherry, vinegar, garlic, spices and bouquet garni, cover and simmer over low heat until very tender (1½-2 hours). Set aside to cool, then remove octopus from liquid and clean any skin or suckers from tentacles. Slice thickly crossways and set aside.
  • 02
  • For tarragon aïoli, process yolks, garlic, vinegar and mustard in a food processor until smooth. With motor running, add combined oils in a thin steady stream and process until thick and emulsified. Season to taste with lemon juice and salt, thin with warm water, if necessary, then stir through tarragon.
  • 03
  • Cook kipflers in boiling salted water until tender (15-20 minutes). Drain, cool, peel and thickly slice. Add tarragon aïoli, stir to coat and set aside.
  • 04
  • For sherry dressing, warm sherry, vinegar and sugar in a small saucepan over low heat until sugar dissolves (2-3 minutes). Cool, add oil, season to taste and whisk to combine.
  • 05
  • Heat a frying pan over medium heat. Add olive oil and chorizo and turn occasionally until crisp and golden (2-4 minutes). Set aside.
  • 06
  • Combine octopus, lemon, shallot, chilli, mint and sherry dressing in a bowl. Divide potato mixture among plates, top with chorizo and octopus mixture and serve immediately.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool