Grilled baby octopus with smoked paprika aioli, candied fingerling potatoes, marinated golden raisins and grilled hazelnuts
For 6 to 8 people (rye)
- 20-25 baby octopus
- Vegetables soup
- 1 pound fingerling potatoes, halved
- 2 cups of neutral oil
- ¼ teaspoon black pepper
- 2 bay leaves
- 1 cup of mayonnaise
- 3 cloves of garlic
- 1 tablespoon of smoked paprika
- Juice of 1 lemon
- 1 cup of golden raisins
- ½ cup of red wine vinegar
- ½ cup of water
- ¼ cup) sugar
- 1 tablespoon of salt
- 1 cup of hazelnuts
- ½ pound of butter
- 1 bunch of coarsely chopped fresh mint
- 1 bulb and a top of fennel (use only the top, chopped)
Rinse the octopus in cold water. Bring a large pot of vegetable broth to a boil. Cook the octopus for 60 to 75 minutes or until tender. Drain the octopus and place it in the refrigerator to cool.
Preheat the oven to 350 degrees. Place the potatoes in a baking dish. Cover with oil. Add the pepper and bay leaves. Bake for an hour or until tender. Put aside.
Add a cup of mayonnaise, garlic cloves and smoked paprika in a food processor. Reduce to a smooth puree. Add salt and lemon juice to taste. Add the raisins, red wine vinegar, water, sugar and salt to a saucepan. Bring to a boil. As soon as boiling is reached, remove from heat and let cool completely, preferably overnight.
Toast the raw hazelnuts in butter in a pan over the heat until golden brown. Drain the nuts and discard the butter. Salt the still hot nuts.
We prefer to serve this dish in a family style. Season the octopus with salt, pepper and olive oil. Grill the octopus until well charred. In a skillet, brown the cooked potatoes until golden brown. Spread the aioli generously on a serving platter and garnish with the potatoes. Place the octopus on the potatoes. Generously add pickled golden raisins and chopped toasted hazelnuts to the platter. Sprinkle the top with mint and fennel. Sprinkle over the octopus. Add a little high quality olive oil and a touch of lemon juice.
Background: Seafood comes to NuLu with new restaurant from RYE owners
Read it: The avocado toast is out. Here’s what Louisville chefs predict we’ll be eating in 2018