PAPRIKA CHARRED OCTOPUS WITH POTATOES

PAPRIKA CHARRED OCTOPUS WITH POTATOES

6 tablespoons good quality evoo
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 bunch parsley
1 teaspoon coriander seeds
3 teaspoons smoked paprika
¼ cup red wine vinegar
6 small potatoes, scrubbed, unpeeled
1 3¼ lb octopus, cleaned, head and beak removed, fresh or frozen
1 wine cork
1 tablespoon unsalted butter
1 tablespoon chopped fresh cilantro or parsley
1 tablespoon fresh lemon juice

Heat 4 tablespoons oil in large pot over medium-high heat. Add chopped onion, carrot and celery, cook until soft (about 8 minutes). Add 2 teaspoons paprika and coriander seeds, cook until fragrant (about 2 minutes). Fill pot a little less than ¾ of the way full of water, add vinegar, bunch of parsley, potatoes, salt & pepper, and bring to a boil.

Dunk octopus tentacles into pot and immediately pull out; this will keep the skin from falling off and give an appealing curl for presentation purposes. Add octopus to pot, toss in a wine cork, reduce to a simmer, cook until tender (about 70 minutes) turning octopus occasionally, and removing potatoes when cooked (about 15 minutes). Transfer potatoes to a plate and let cool while octopus continues to cook. Transfer octopus to plate until cool enough to handle. Meanwhile, rub skin off potatoes and cut in half. Cut tentacles into equal pieces. Toss with 1 tablespoon oil and season with salt and pepper.

Heat a large heavy skillet over medium-high heat. Add octopus and cook until charred, turning occasionally (about 8 minutes). Remove from heat, add butter and potatoes and toss to coat.

In a small bowl combine remaining extra-virgin olive oil with lemon juice, 1 tablespoon chopped fresh parsley, remaining paprika, salt and pepper.

Transfer octopus and potatoes to plates and drizzle with paprika oil. Serve.

Recommended Beer: Firestone Walker Pivo Pils