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Garlic Thyme Fondant Potatoes with Braised Octopus
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Garlic Thyme Fondant Potatoes with Braised Octopus

Tender red wine braised octopus and melt-in-your mouth potatoes. This dish has it all for all the seafood lovers!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Keyword: octopus
Servings: 6

Ingredients

Braised Octopus

  • 2 lb fresh or frozen octopus
  • 2 tbsp  olive oil
  • 1 large yellow onion diced
  • 4 garlic cloves crushed
  • 2 bay leaves
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp kosher salt
  • 1/2 cup red wine
  • 1/2 cup water

For the Sauce

  • 1 cup reserved braising liquid (strained)
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp freshly chopped Italian parsley
  • 1 tsp salt

Garlic Thyme Fondant Potatoes

  • 6 large yellow potatoes
  • 2 tbsp duck fat recommened
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 4 garlic cloves peeled and crushed
  • 8 sprigs of fresh thyme
  • 1 1/2 cups  chicken stock

Instructions

Braised Octopus

  • Combine all the ingredients except for octopus and red wine in the sauce pan. Cook over medium-high heat until onion starts to soften up, about 5 minutes. Pour in the red wine and water. Bring to a boil and transfer octopus into the braising liquid. Cover and turn the heat to low. Simmer for 1 hour or until tender. Flip the octopus halfway trough the cooking process. Turn off the heat and transfer octopus into a bowl covering with the braising liquid. Let cool in cooking liquid, then chill in the fridge overnight.

Garlic Thyme Fondant Potatoes

  • Cut off ends of potatoes, stand potatoes on end, then cut off the skin from top to bottom shaping it into a uniform barrel.
  • Rinse potatoes in cold water to wash off any starches.
  • Preheat your oven to 430°F – 220°C.
  • Place a cast iron or other oven proof heavy frying pan on medium to high heat with olive oil and duck fat. Once melted add the potatoes end side down. Season with salt and pepper. Add the thyme and garlic in the hot fat around the potatoes. Cook until brown, about 3 minutes. Check the bottom to make sure it doesn’t burn.
  • Once potatoes are brown, turn them over and brown the other side. Then add the chicken stock and bring to a boil. As soon as the stock boils, place in the oven at 430°F – 220°C for 30 minutes. Most of the stock should be evaporated by the time they are cooked.

For the Sauce:

  • When ready to serve, remove the octopus from the braising liquid and place it on a cutting board. Set aside the liquid, we will need it for the sauce. Carefully wipe off the purple slimy coating from the octopus as much as possible using a paper towel. Brush the octopus with some olive oil.
  • Preheat the grill and char the octopus 3-4 minutes per side or until some nice grilled marks are formed and the octopus is fully heated through. Set aside.
  • To make the sauce, whisk all the ingredients in the bowl and check for seasoning.
  • Slice the octopus into smaller pieces and serve it with Garlic Thyme Fondant Potatoes. Spoon over the sauce and enjoy!

Notes

  1. When shopping for octopus, you might be lucky enough to find it already cooked. If that’s the case, you can shorten the braising time in this recipe and only cook the octopus for 10-20 minutes (depending on it’s size) just to get that flavour from the sauce. Then go straight to the grill.
  2. I find it’s easier to braise the octopus a day before, and then just grill it quickly before dinner the next day.