Spicy Octopus With Garlic And Pan Roasted Potatoes

Deliciousness on a plate! This recipe is inspired by one of my favorite appetizers served at Vintner Grill. Much like calamari, shrimp, and lobster, if octopus is overcooked the texture turns to rubber. And that texture is awful. Once the baby potatoes are boiled, this recipe comes together in about 20 minutes, and most of that time is taken with sautéing the potatoes.

Course Appetizer, Entree, Main Course, Side Dish, small plate

Cuisine Asian fusion, British fusion

Keyword octopus, Squid

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 263kcal

Author Dr. Wendy Dearborne

Equipment

1 large wok or pan
1 Colander

Ingredients

16 oz pre-cooked octopus rinsed, dried and sliced into 1-1.5 pieces
1 tbsp garlic sliced
6 spring onions chopped with the whites and green part separated
2 large red Jalapeños sliced into ring or red chili pepper of your choice
1 tbsp homemade chili oil https://foodbeyonditsnutrition.com/2021/01/21/homemade-chili-oil-v-gf/
1/4 tsp sugar
2 tsp oyster sauce
2 tbsp shoaxing wine
2 tsp sesame oil
15 baby gold potatoes parboiled, and cut lengthwise in half
3 tbsp avocado oil more if needed
1 tbsp fresh lime juice
1 tsp roasted sesame seeds
1 tsp salt kosher
1 tsp black pepper

Instructions

Mise En Place

Put all the ingredients you need to create this recipe in one place. Organize them in the order in which they will be used.

Parboiling Potatoes & Pan Roasting

In a large pot place washed, and scrubbed baby potatoes, with skin on. Add 8 cups of water, and bring to a rolling boil. Add salt and cover with a tight fitting lid. Reduce heat to a simmer and cook potatoes until just tender. 12-15 minutes.
Potatoes are done when a skewer or the tip of a paring knife can go through without resistance.
Drain well and allow potatoes to cool. When cool enough to handle safely, cut in half lengthwise, and set aside.
In a large pan or wok add 2.5 tbsp of avocado oil. Heat until oil is just smoking. Add potatoes cut side down into the hot pan. All the potatoes need to have contact with the surface of the pan to ensure they are all crispy. Reduce heat to medium/high or medium.
Sauté the potatoes until they’re golden brown, crispy and crunchy. Remove from the wok, sprinkle with a little kosher salt and set aside.

Cooking The Octopus

Add the remaining oil to the wok and increase the heat to high.
Just before the oil starts to smoke add all of the octopus and sauté for 2 minute.
Add green onion whites, garlic, red chilies, sugar, black pepper and salt, to taste. Continue to sauté stirring frequently on high heat for 3 minutes.
Add the crispy potatoes,
Remove wok from the naked flame or turn the burner off. Add the shaoxing wine around the edges of the wok. Removing the wok from the naked flame prevents a flare up or flambé situation from happening when adding wine. Return to heat source and mix well.
Put back on heat. Add oyster sauce, and homemade chili oil and sauté for 20-30 seconds to combine well. Turn heat off.
Drizzle with sesame oil and toss a couple of times to incorporate.
Squeeze fresh lime juice over the entire wok. Garnish with green onion tops, sprinkle with roasted sesame seeds and serve.
This dish can be served with rice or noodles. It can be served as a small plate, starter or main course.

Video

https://youtu.be/fNMEBKlqprY

Notes

Prepping Octopus

It's important to DRY the octopus before putting it into the hot oil. This will prevent flare up and splattering.

Storage

Store leftovers in an airtight container and store in the refrigerator. Eat within 24 hours.

Do not reheat in the microwave, and DO NOT freeze. The octopus turns tough and rubbery.

Remove the octopus from the refrigerator, and let sit at room temperature of 10-20 minutes. Or reheat in a small frying pan.

Squeeze with more fresh lime juice, chili oil a splash of soy sauce and dash of honey.
Mix well. Serve with rice or noodles.

A One Pot Meal

This dish can be eaten without any other sides because it made with potatoes.

Nutrition