At the restaurant, the octopus is vacuum-sealed with its cooking liquor and steamed gently at 80C for 8-10 hours and the potatoes are smoked for extra flavour. Alternatively, you can cook the octopus in a pressure cooker for 40 minutes.
- 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
- 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
- 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
- 35 ml sweet sherry
- 25 ml sherry vinegar
- 1 tbsp caster sugar
- 90 ml extra-virgin olive oil
- 1Blanch 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.
- 2For 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.
- 3Cook 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.
- 4For 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.
- 5Heat a frying pan over medium heat. Add olive oil and chorizo and turn occasionally until crisp and golden (2-4 minutes). Set aside.
- 6Combine 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.