Octopus and Alioli Potato Chips
Octopus is a beloved staple in Galicia, and you'll find it in every bar in the region. I first encountered this tapa in Santiago de Compostela at a bar frequented by local university students.
Ingrediënten
Yields 6 to 8 Servings
- ½ recipe of Garlic Sauce alioli
- ¼ pound of cleaned octopus
- 1 medium potato peeled and thinly sliced
- Olive oil for frying
- 1 garlic clove thinly sliced
- 1 tablespoon of ground hot paprika such as Spanish smoked paprika
- 2 teaspoons of ground sweet paprika such as Spanish smoked paprika
- Kosher salt or sea salt
Instructies
- Start by preparing the garlic sauce.
- To tenderize the octopus, you can follow the traditional method by throwing it with force into the kitchen sink at least 10 times.
- Next, bring a large saucepan of water to a boil over high heat.
- Submerge the octopus in the boiling water and immediately remove it.
- Repeat this process two more times.
- Afterward, return the octopus to the pot, reduce the heat to low, cover, and simmer until it becomes tender, which can take anywhere from 1 3/4 to 3 hours.
- Once the octopus is tender, cut the body into slices and the tentacles into thin medallions, and set them aside.
- In a small skillet, heat at least 1/2 inch of oil over medium-high heat (or even better, use a deep fryer set at 375°F or 190°C).
- To prevent sticking, add the potato slices to the hot oil one at a time.
- Season the potatoes with salt.
- Cook the potato slices, turning them occasionally, until they become golden.
- Use a slotted spoon to transfer the fried potato slices to paper towels to drain any excess oil.
- To assemble the tapa, place a dollop of garlic sauce on each potato chip.
- Then, top each chip with a garlic slice and a slice of octopus.
- Season with both the hot and sweet paprikas and a pinch of salt.
Notes / Tips / Wine Advice:
Serve your Octopus and Alioli Potato Chips while they're hot.
Enjoy this flavorful Galician-inspired tapa!
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