This dish has a great mix of flavors, from sweet and tangy to spicy and salty. The prep for the dish is surprisingly easy and you do not need a lot of ingredients.
Start the dish by washing your raw octopus and then placing it in a large pot of salted water with rosemary, bay leaves, peppercorns and 2 wine corks. Cover and simmer for 1 hour then take off the heat and let it cook to room temperature. When the octopus is cooled remove from the pot and cut off the head and legs. Take half of the octopus and arrange the legs in opposite directions on plastic wrap and roll several times into a log. Cool in the refrigerator for 24 hours.
When you are ready, remove the plastic. The octopus should hold together firmly, and slice with a sharp knife or on a meat slicer.
For the pineapple, peel and cut into quarters lengthwise. Poach in a mixture of red wine with a cinnamon stick, star anise and a pinch of salt for 30 minutes. Remove from the heat and let cool to room temperature in the liquid. Remove one piece and slice into 1/8 inch strips.
For the pan roasted potato, remove the peel and cut off all the edges of the potato to form a rectangle. Slice long ways into about a 1/4 inch and season with salt. In a saute pan add a spoon of butter and melt over medium heat. Add the sliced potatoes and cook slowly until golden brown on both sides. Remove from the pan and pat dry to remove the extra butter.
To assemble the dish place your sliced octopus on the plate, you can arrange however you want. Place one piece of the potato in the center and top with four slices of the pineapple and lastly with a second piece of potato. Circle the plate with your favorite brand of sriracha sauce then season with a bit of black pepper and olive oil. I top mine with a little bit of fresh herbs and mustard greens. It is also nice with a bit of crushed wasabi peas.
Crafted Creations 