Octopus, mojo verde and potatoes recipe
Octopus, mojo verde, potatoes, artichokes and txistorra Mojo verde salsa brings a cool taste to complement the big, rich flavours from the txistorra. Serve as part of a Spanish tapas or as a standalone dish. Equipment: You will need a deep-fat fryer or a deep, heavy-bottomed pan. 2 bunches fresh coriander1 handful parsley1 spring onion3 garlic cloves250ml/9fl oz olive oil, preferably Arbequina, plus extra for shallow frying and drizzling75ml/5 tbsp white wine vinegar1 tbsp ground cayenne 1 tbsp ground cumin1 x 2–3kg/5-7lb double-sucker octopus, cleaned and left whole, beak and eyes removed½ onion1 bay leaf500g/1lb 2oz new potatoes4 shallots, roughly chopped250g/9oz txistorra, or other cured sausage, cut into 4cm/1½in cubessalt and freshly ground black pepper 2 bunches fresh coriander 1 handful parsley 1 spring onion 3 garlic cloves 250ml/9fl oz olive oil, preferably Arbequina, plus extra for shallow frying and drizzling 75ml/5 tbsp white wine vinegar 1 tbsp ground cayenne 1 tbsp ground cumin 1 x 2–3kg/5-7lb double-sucker octopus, cleaned and left whole, beak and eyes removed ½ onion 1 bay leaf 500g/1lb 2oz new potatoes 4 shallots, roughly chopped 250g/9oz txistorra, or other cured sausage, cut into 4cm/1½in cubes salt and freshly ground black pepper vegetable oil, for deep frying2 Jerusalem artichokes, thinly sliced2 tbsp roughly chopped parsley vegetable oil, for deep frying 2 Jerusalem artichokes, thinly sliced 2 tbsp roughly chopped parsley Method For the mojo verde, put the coriander, parsley, spring onion, garlic, 170ml/5½fl oz olive oil, white wine vinegar, cayenne, cumin, salt and pepper in a food processor and pulse to a coarse paste. Set aside.Bring a large pan of water to boil. Add the octopus, onion and bay leaf and simmer until tender. (This takes about 20 minutes per kilo. If a tooth pick slides through a tentacle easily, then the octopus is cooked). Once cooked, separate the octopus legs from the body by cutting at the join and then cut each leg into pieces. Heat a dash of oil in a pan set over a medium heat. Add the octopus and fry for 2–3 minutes.Bring a saucepan of water to the boil and add the new potatoes. Boil for 10 minutes or until cooked through. Drain and leave to cool enough to handle. Cut into halves.Heat a frying pan with the remaining 80ml/2¾fl oz olive oil. Add the potato halves and shallots, season and fry until golden brown. Heat a pan until hot. Dry fry the txistorra until the skin looks golden and crispy.Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the sliced artichokes into the fryer and cook for 1–2 minutes. Drain on a plate lined with kitchen paper.To serve, spread the mojo verde evenly onto a plate and place a mixture of the octopus, potatoes and txistorra on top. Drizzle with a little olive oil and garnish with the artichokes. For the mojo verde, put the coriander, parsley, spring onion, garlic, 170ml/5½fl oz olive oil, white wine vinegar, cayenne, cumin, salt and pepper in a food processor and pulse to a coarse paste. Set aside. For the mojo verde, put the coriander, parsley, spring onion, garlic, 170ml/5½fl oz olive oil, white wine vinegar, cayenne, cumin, salt and pepper in a food processor and pulse to a coarse paste. Set aside. Bring a large pan of water to boil. Add the octopus, onion and bay leaf and simmer until tender. (This takes about 20 minutes per kilo. If a tooth pick slides through a tentacle easily, then the octopus is cooked). Once cooked, separate the octopus legs from the body by cutting at the join and then cut each leg into pieces. Bring a large pan of water to boil. Add the octopus, onion and bay leaf and simmer until tender. (This takes about 20 minutes per kilo. If a tooth pick slides through a tentacle easily, then the octopus is cooked). Once cooked, separate the octopus legs from the body by cutting at the join and then cut each leg into pieces. Heat a dash of oil in a pan set over a medium heat. Add the octopus and fry for 2–3 minutes. Heat a dash of oil in a pan set over a medium heat. Add the octopus and fry for 2–3 minutes. Bring a saucepan of water to the boil and add the new potatoes. Boil for 10 minutes or until cooked through. Drain and leave to cool enough to handle. Cut into halves. Bring a saucepan of water to the boil and add the new potatoes. Boil for 10 minutes or until cooked through. Drain and leave to cool enough to handle. Cut into halves. Heat a frying pan with the remaining 80ml/2¾fl oz olive oil. Add the potato halves and shallots, season and fry until golden brown. Heat a frying pan with the remaining 80ml/2¾fl oz olive oil. Add the potato halves and shallots, season and fry until golden brown. Heat a pan until hot. Dry fry the txistorra until the skin looks golden and crispy. Heat a pan until hot. Dry fry the txistorra until the skin looks golden and crispy. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the sliced artichokes into the fryer and cook for 1–2 minutes. Drain on a plate lined with kitchen paper. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the sliced artichokes into the fryer and cook for 1–2 minutes. Drain on a plate lined with kitchen paper. To serve, spread the mojo verde evenly onto a plate and place a mixture of the octopus, potatoes and txistorra on top. Drizzle with a little olive oil and garnish with the artichokes. To serve, spread the mojo verde evenly onto a plate and place a mixture of the octopus, potatoes and txistorra on top. Drizzle with a little olive oil and garnish with the artichokes.