Ingredients : |
Instructions : |
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2 octopus , whole , 7-8 lbs
1 onion , peeled , roughly diced
1 celery rib , sliced
1 leek , white part only , washed and sliced
8 cloves garlic
1 lemon , juice
12 black peppercorns
4 bay leaves
Salt , to taste
For the potato salad :
500 gr marble potatoes , sliced
50 gr red onions , thinly sliced
Extra-virgin olive oil
Chives
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01 Cook the octopus in boiling broth for 2 hrs , then remove and put it in a large pan along with the broth .
02 Chill pan for 2 hrs . Then , strain the octopus from the broth and reserve strained liquid .
03 Cut the octopus into 3x5 cm pieces , including the tip of the tentacle . Set aside .
04 Cover the peeled and sliced Yukon gold potatoes in a large pot of salted water and bring to a boil until cooked . Immediately strain and rinse with cold water to stop the cooking process .
05 Mix all of the remaining ingredients for the potato salad in a separate bowl , season with salt to taste and fold in the potatoes as gently as possible . Refrigerate .
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EXCLUSIVE OFFER
Enjoy a James Beard Foundation culinarythemed cruise , including hosted dinner with a guest James Beard Foundation chef , featured menu items , two cooking demos with takeaway recipes , a winepairing event , market tour ashore with the chef and US $ 100 onboard credit for two guests
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Sail Date Ship Name Itinerary
8 / 28 / 2024 Wind Surf
PARTICIPATING SAILINGS :
8-Day James Beard Foundation & Wine Cruise : Adriatic Archipelagos & Greek Goddesses Featuring Chef Loryn Nalic
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For the yogurt sauce :
75 gr Greek yogurt
Fish sauce , to taste
Salt and pepper , to taste
Paprika
For the vinaigrette :
300 gr celery , finely chopped
100 gr piparra peppers , thinly sliced
40 gr shallots , finely chopped
50 ml piparra , pickled
50 ml sherry vinegar
100 ml extra-virgin olive oil
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06 For the vinaigrette , combine the chopped celery , shallots and peppers in a bowl and season with cider vinegar , piparra pickling liquid , olive oil and salt .
07 Remove one tentacle and cut in 3 pieces . Arrange the potato salad on the bottom of the plate and the well-charred octopus slices on top . Drizzle with a good amount of vinaigrette and finish with a light dusting of paprika . Garnish with micro leaves and yogurt dots .
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