For 4 people:
Ingredients:
- 1 size 2-4 cooked octopus
- 8 small potatoes
- 1 tsp of chopped rosemary
- 1 garlic clove finely chopped
- 1 tsp of olive oil
For the squid ink mayonnaise:
- 1 egg
- 1 egg yolk
- 1 tsp of squid ink
- 1 tsp of lime juice
- 1 cup of canola oil
For the salad:
- 4 celery sticks
- Fresh herbs of your choise (parsley, oregano, etc)
- 1 tsp of olive oil
Instructions:
- Pre-heat the oven at 200ºC.
- Boil the potatoes in water with salt, once they are al dente mix in a bowl with olive oil, garlic, chopped rosemary and salt and pepper.
- Bake for 20 minutes or until they appear crispy on the outside.
- Separate the tentacles and season with olive oil, garlic, salt and pepper. Sear in a very hot cast iron pan with oil.
For the squid ink mayonnaise:
- Blend all of the ingredients except the oil. Once everything is fully blended gradually add the oil while continuing to blend. Season with salt and pepper.
For the salad:
- Make strips of celery with a vegetable peeler and dip in iced water. Mix with fresh herbs, olive oil and season with salt and pepper
- Plate the octopus with the potatoes, the salad and add the mayonnaise.
