🐙✨Octopus and potaoes gourmet

Perfectly tender octopus, crispy edges, bright lime, and vibrant parsley oil 🌿🐙✨ A restaurant-quality seafood dish made right at home.

Ingredients (serves 4)
2.5 lb (1.1 kg) octopus, tentacles only
3 cups baby potatoes (500 g)
2 Fresno peppers, sliced
2 cloves garlic, crushed
Fresh basil stems
1/2 cup red wine (100 ml)
Extra virgin olive oil, to taste
Lime zest, to taste
Lime juice, to taste
Piment d’Espelette, to taste
Salt, to taste
For the parsley oil
1 2/3 cups fresh parsley (100 g)
3/4 cup + 1 tablespoon vegetable oil (200 ml)

Method
Separate the octopus tentacles. Heat a drizzle of extra virgin olive oil in a large pot and sear the tentacles until nicely browned.
Add the sliced Fresno peppers, crushed garlic, and basil stems. Deglaze with the red wine and let the alcohol evaporate. Cover and simmer gently for about 45 minutes, until the octopus is tender.
Blend the parsley with the vegetable oil until bright green and smooth. Strain through a coffee filter or paper towel to obtain a clear green oil.
Remove the tentacles and strain the octopus cooking liquid, discarding the solids.
Wash the baby potatoes and trim both ends. Sauté them in a pan with extra virgin olive oil until golden. Deglaze with the strained octopus cooking liquid and continue cooking until tender and glazed.
Add lime zest and a few drops of lime juice to the potatoes.
Sear the tentacles once more in a hot pan with extra virgin olive oil until crispy on the outside.
Arrange one tentacle on each plate with the potatoes, the reduced cooking sauce, and a few drops of parsley oil. Finish with a pinch of piment d’Espelette.

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