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Chrupiąca ośmiornica z sosem rouille
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Owoce morza osmiornica
3 servings 45m

Crispy octopus with roasted potatoes and rouille sauce

Ingredients

  • 600 g cooked Norso octopus

  • 8 small baby potatoes, cooked with skin on

  • 4 garlic cloves

  • 50 g unsalted butter (82% fat)

  • 40 g rapeseed oil

  • 1 small bunch fresh thyme

  • Salt and freshly ground black pepper, to taste

Sauce:

  • 100 g thick mayonnaise

  • 1 tsp sriracha sauce

  • ½ tsp mustard

  • ½ tsp smoked sweet paprika

  • Juice of half a lime

  • 4 garlic cloves

  • Salt and pepper, to taste

Recipe instructions

  1. Bring a large pot of water to a boil. Place the packaged octopus in the hot water, cover, and set aside for 20–30 minutes.

  2. Meanwhile, make the rouille sauce: combine thick mayonnaise, sriracha, mustard, smoked paprika, pressed garlic, and lime juice. Season with salt and pepper.

  3. Remove octopus from packaging and pat dry with paper towels. Heat a skillet with oil, add octopus tentacles and sear for about 1 minute per side. Add the potatoes, sliced garlic, thyme, and butter. Turn off the heat and baste everything with the foamy, aromatic butter.

  4. Arrange decoratively on a plate, drizzle the potatoes with the butter, and serve with rouille sauce.

Enjoy!

See also