1. Place the bay leaves and octopus in a pot of salted boiling water. Reduce to a simmer. Place a weight on top of the octopus so it will stay immersed while cooking. Cook 1-2 hours. Cooking times will vary depending on the size of the octopus.
2. Scoop the octopus from the poaching liquid. Place in a colander and allow to drain. Slice on a bias into ¼” pieces. Place in a covered storage and refrigerate until needed.
3. Place the potatoes in a pot of salted boiling water. Simmer until just cooked through. Drain. Cool under cold water. Drain. Slice the potatoes widthwise into ⅛”-thick circles. Place in a covered storage container and refrigerate until needed.
4. Prepare as needed for service. Place 30 ml of olive oil in a heated saute pan. As soon as the oil starts to smoke, add the grapes to the pan. Toss the grapes quickly for 10-12 seconds. Place the grapes on a parchment lined sheet pan in a single layer to cool. Place in a covered container until needed.
To prepare à la carte:
1. Place 25 g of potatoes in a heated 177℃ (350°F) deep-fryer. Cook until golden-brown and just warmed through. Place on a paper towel to drain. Season with salt and pepper.
2. Place 15 ml of olive oil in a heated saute pan. Add 100 g of octopus and saute until just warmed through. Season to taste with salt and pepper.
3. Spray both sides of the naan bread with pan spray. Place on a heated flat griddle or grill. Grill until just warmed through. Place the bread on a warmed serving plate. Place the octopus down the center of the bread.
4. Place the potatoes on top of the octopus. Place 30 ml of chorizo butter on top of the potatoes. Place under a heated salamander or broiler to melt the butter.
5. Drizzle 30 ml of tzatziki sauce over the top of the octopus and tomatoes. Sprinkle 25 g of grapes and 15 ml of chopped parsley leaves over the tzatziki sauce.
Search Our Site…