Olive Octopus Carpaccio with Arequipa Cream

80 min
Olive Octopus is an iconic cold entry in Peruvian cuisine. It consists of thin slices of perfectly cooked octopus, served as a carpaccio. The secret of its flavor lies in olive sauce, a creamy, deep purple emulsion prepared with bottija olives (ideal Arequipa olives, in this case), mayonnaise, garlic, capers and a touch of lemon. The octopus is first cooked in an aromatic broth with vegetables, herbs and red wine to ensure its tenderness and flavor, and then served bathed in this silky sauce. It is accompanied by avocado (avocado), soda crackers and a Creole sarsa for a touch of freshness.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot.
  • + Blender or immersion blender.
  • + Fine strainer.
  • + Cutting board and well sharpened knife.
  • + Kitchen tongs
  • + Bowl.

INSTRUCCIONES

Step 1:

Cook the octopus. Bring plenty of water to a boil in the large pot. When it boils, it “scares” the octopus: hold it by the head and immerse the tentacles for 3 seconds and remove them. Repeat this process 3 times. Then, immerse the whole octopus in the pot.

Step 2:

The Aromatic Broth. Add all the vegetables (onion, celery, carrot, garlic), herbs (rosemary, bay leaf), peppercorns, red wine and olive oil to the water. Season with salt.

Step 3:

Perfect Cooking. Lower the heat to medium-low, cover the pot and let the octopus cook for 40-50 minutes per kilo. It will be ready when you pierce the thickest part of the tentacle with a toothpick and it enters easily.

Step 4:

Cool and Cut. Remove the octopus from the broth and let it cool completely (you can immerse it in ice water to stop cooking). Once cool, cut the tentacles into thin, diagonal sheets.

Step 5:

Prepare the Olive Sauce. In the blender bowl, place the peeled olives, garlic clove, capers, lemon juice, mustard and mayonnaise.

Step 6:

Emulsify. Start blending at low speed and pour in the olive oil in the form of a thin and constant thread, until you get a smooth, creamy and homogeneous sauce.

Step 7:

Strain the Sauce (Optional). For an extra silky, professional texture, pass the sauce through a fine sieve.

Step 8:

Plating. On a flat plate, spread a generous bed of the olive sauce. Arrange the octopus slices on top of the sauce, interspersed with the avocado slices. Finish with some Creole sarsa, sprouts and a drizzle of olive oil. Serve with soda crackers on the side.

TIPS

  • + “Scare” the Octopus: The ritual of submerging and removing the octopus from boiling water 3 times (thermal shock) helps relax its muscle fibers, ensuring that it is tender and not “chewy”.
  • + The Flavor of the Broth: Don't boil octopus only in water. The red wine, vegetables and herbs in the broth perfume it and give it a first layer of delicious flavor.
  • + Bottija Olive: For the authentic flavor and deep purple color, it is essential to use Peruvian bottija olives.
  • + Yarn Emulsion: As with mayonnaise, pour the olive oil thinly while blending the sauce to ensure a perfect, creamy emulsion.
  • + Fine Cut: Cutting the octopus into thin slices (like carpaccio) allows you to better appreciate its texture and makes it perfectly impregnated with the sauce in every bite.