Grilled Octopus

Ingredients

Smoked Paprika Aioli

• 2 cups vegetable oil
• ½ cup smoked paprika, divided
• 1 tablespoon lemon juice
• 1 tablespoon water
• 2 egg yolks
• 2 garlic cloves, finely grated
• Salt, to taste

Chorizo Hash

• 2 links of Chorizo, small dice, (Superior Foods Featured Item: #40034 – Vollwerth’s)
• 1 large Yukon gold potato, small dice
• ½ yellow onion, small dice
• 1 Poblano pepper, small dice
• Salt and pepper

Octopus and Assembly

• 5 Tbsp  olive oil, divided
• 1 small onion, chopped
• 1 carrot, peeled, chopped
• 1 celery stalk, chopped
• 2 cloves of garlic, smashed
• 2 teaspoons black peppercorns
• 2 tsp smoked paprika
• 1  bottle of Spanish red (Rioja, etc)
• ½ cup red wine vinegar
• Salt and pepper
• 1  2-4 lb. octopus, cleaned, head and beak removed, (Superior Foods Featured Item: #6004 – Foods From The Sea)
• 2  Tbsp butter
• Lime, for finishing and garnish
• Flat leaf parsley leaves

Preparation

Smoked Paprika Aioli

1. In a small saucepan, combine the vegetable oil with 6 tablespoons of smoked paprika over medium-low heat. Cook, stirring constantly, until the oil just begins to simmer and is aromatic, 5 minutes. Remove from the heat and let steep for 1 hour, then strain through cheesecloth
2. In a medium bowl, whisk together the remaining 2 tablespoons of smoked paprika with the remaining ingredients. Slowly whisk in the strained and cooled oil until a thick aioli forms. Adjust the seasoning with salt, then use or store in an airtight container for up to 1 week.

Chorizo Hash

1. Heat a sauté pan over medium heat. Add chorizo, stirring occasionally, until the fat renders and the chorizo is lightly crisp. Transfer chorizo to a plate, leaving the rendered fat in the pan.
2. Increase heat to medium-high and add the potatoes, onion, and poblano to the pan in an even layer. Season lightly with salt and cook undisturbed for 3–4 minutes to build color, then stir and continue cooking until potatoes are just tender, about 6–8 minutes total. Add a splash of oil if the pan looks dry.
3. Return the chorizo to the pan and toss everything together. Cook another 1–2 minutes to rewarm and let flavors meld. Season to taste with salt and pepper.

Octopus and Assembly

1. Heat 4 Tbsp. oil in a large pot over medium-high heat. Cook onion, carrot, and celery, and garlic stirring often, until softened, 8–10 minutes. Add black peppercorns and paprika and cook, stirring, until fragrant, 2 minutes. Add wine, vinegar, and 6 cups water; season with salt and pepper and bring to a boil.
2. Add octopus to liquid, reduce heat, and partially cover pot. Simmer gently, turning octopus occasionally, until flesh is tender enough to cut with a spoon, 60–75 minutes. Remove octopus with a slotted spoon; let cool. Rub off skin with paper towels. Separate tentacles and cut into equal portions.
3. Heat a grill over medium-high heat, or broiler. Toss tentacles with olive oil and season with salt and pepper. Cook, turning occasionally, until charred, 8–10 minutes. Remove from heat and toss with butter to coat.
4. Plate with smoked paprika aioli, chorizo hash, and finish with lime and parsley.

Tips

For an easier aioli just mix mayonnaise with smoked paprika, lemon juice, and garlic.