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My recipe
Fried Octopus with Spicy Almond Sauce and Sweet Potato Chips
Introduction
The recipe of this delicious dish belongs to one of my favorite chefs Alejandro Bello, owner of the restaurant «El Lajar de Bello» Tenerife. Thanks to a perfect combination of ingredients, this easy-to-cook recipe may take true place in gourmet cuisine. Recipe is slightly modified in according to personal taste.
Serves 2
- 2 sweet potatoes (batata) 200- 250 g
- Flour, salt, ground black pepper
SPICY ALMOND SAUCE
- 20 g toasted blanched almonds
- 3 tbsp fresh lemon juice
- ½ -1 tsp cumin (to taste)
- ½-1 tsp ground sweet paprika (to taste)
- 1 garlic clove
- 100 ml EV olive oil (vegetable oil)
- ½-1 tsp honey (optional)
- ¼ tsp corsley salt, (to taste)
- 2 tsp chopped fresh parsley
- In a mortar grind the cumin, salt and garlic. Add almonds and grind finely. Pour the lemon juice, oil, add chopped parsley, paprika, honey, and whisk well.
- Peal the sweet potato and using vegetable peeler, shave potatoes into thin strips. Rinse under cold water and dry with paper towel. Fry in deep oil (180C) until crispy, (2-3 minutes), Remove onto paper towels to drain, season with salt and pepper.
- Cut the octopus into small pieces (2, 5 - 3 cm). Roll in flour and fry in deep oil for 1-2 minutes, until golden brown. Place on a paper towel to drain.
- Arrange the octopus on the plates, pour over sauce, lay on top of sweet potato chips and sprinkle with chopped parsley.
Thoughts and Ideas
The proportions are given enough relatively, because obtained without an indication of the exact number of ingredients. Therefore, the amount of spices, oil, lemon juice depends of taste.
I understand that not everyone lives on the ocean, like me, and not all have opportunity to use the freshest seafood. So, I think fresh octopus can be replaced with the deep-frozen one. Just do not forget to defrost and decoct before.
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