Octopus with fruity allioli | IbizaFoodie
Hello Foodies, today we bring you a very unconventional octopus recipe because of the main topping that will be a fruity alioli 😉
- 4 potatoes
- 5 cloves garlic
- 2 egg yolks
- 1 pear
- 100 gr white grapes
- orange juice
- 300 gr butter
- olive oil extra virgin
- green sprouts
Peel and cut potatoes into medium cubes. Put them to confit in a saucepan with the butter, a splash of oil and the garlic cloves with skin. Let it confiten over low heat for 15-20 minutes. Remove the garlic cloves and set aside.
Put the clean octopus in a pressure cooker, close the pot and let it cook over medium heat for 10 min. Peel the fruits and put them to boil in a small saucepan with the orange juice. Cook until tender, then grind, strain and reserve.
To prepare the allioli, pestle in a mortar the garlic to a paste. Add a splash of oil and continue mashing with mortar until emulsified. Add the egg yolks and a pinch of salt and continue mashing. Finally incorporates fruit puree.
Cut the octopus with the help of scissors and put it distributed on the plate where it goes. Season the octopus, place the confit potatoes and fruity allioli. Finally, sprinkle the dish with paprika and garnish with the green sprouts.
For the confit potatoes, you immerse in abundant oil that does not reach high temperatures. If you start frying, remove them from the heat until the oil temperature lower down. When they are soft, remove them from the heat and then drain well.
And now enjoy!