Gastronomy

Episode 11: Octopus Trilogy

Episode 11: Octopus Trilogy

Ingredients

  • Octopus
  • Soy sauce
  • Sesame oil
  • Orange juice
  • Lime juice
  • Coriander
  • Orange Gel
  • Celery purée
  • Pomegranate
  • Dill olive oil

Preparation

The same octopus is cooked and presented in three different ways.

Carpaccio: boil the octopus, remove the head and only cut the large tentacles. Wrap them together in cling film, twisting both ends of the film in the opposite direction (like a boiled
sweet). Make a few holes so the air can escape. Aer freezing, cut the octopus finely with a meat slicing machine. And the carpaccio is done.

The octopus tentacle is only seasoned with olive oil and seared with a kitchen blowtorch.
The remaining octopus is marinated in sesame oil, soy sauce, orange juice and lime juice. Add the orange gel, celery puree, pomegranate and dill olive oil.

Enjoy.

CHEF RUI PAULA
PLACE RESTAURANTE DOC
FOLGOSA DO DOURO
REGION DOURO
Recipe inspired on the teachings of
ANA MARIA
OLIVE OIL: QUINTA DOS MURÇAS
WINE: MURÇAS MINAS 2015

Download the recipe here.