Potato Chips with Octopus and Garlic Sauce
Ingrediënten
- ½ recipe Garlic Sauce alioli (calories per serving: XX)
- ¼ pound octopus cleaned (calories per serving: XX)
- 1 medium potato peeled and thinly sliced (calories per serving: XX)
- Olive oil for frying (calories per serving: XX)
- 1 garlic clove thinly sliced
- 1 tablespoon ground hot paprika such as Spanish smoked
- 2 teaspoons ground sweet paprika such as Spanish smoked
- Kosher or sea salt
Instructies
Prepare the Sauce:
- Follow the instructions to prepare the Garlic Sauce (alioli).
- Set aside.
Prepare the Octopus:
- Tenderize the octopus by throwing it with force into the kitchen sink at least 10 times.
- Bring a large saucepan of water to a boil over high heat.
- Submerge the octopus in the water and remove it immediately.
- Repeat 2 more times.
- Return the octopus to the pot, reduce the heat to low, cover, and simmer until tender, 1¾ to 3 hours.
- Cut the body into slices and the tentacles into thin medallions.
- Reserve.
Fry the Potatoes:
- Heat at least ½ inch of oil in a small skillet over medium-high heat (or use a deep fryer set at 375°F) until it quickly browns a cube of bread.
- Add the potato slices one at a time to prevent sticking.
- Season with salt.
- Cook, turning occasionally, until golden.
- Transfer with a slotted spoon to paper towels and let drain.
Assemble the Dish:
- On each potato chip, place a little garlic sauce, then 1 garlic slice, and 1 octopus slice.
- Season with the hot and sweet paprika and salt.
Notes / Tips / Wine Advice:
Serve hot.
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