OCTOPUS GRATIN WITH ALIOLI
OCTOPUS GRATIN WITH ALIOLI
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Enjoy a delicious octopus au gratin with aioli to surprise the family on that long-awaited special day. This recipe is easy to prepare with an ingredient that will give it the perfect touch combined with aioli. Impress your guests with a different and flavourful meal. So don't wait any longer, take note of the ingredients and get to work.
Ingredients
Directions
For cooking the octopus:
Put a pan without water on the heat, when you see that it has reached a temperature, put the octopus in and cover it, it will release water and cook in its own juice. Leave it covered over a low heat for approximately 40 minutes. It will be ready when you prick it when you feel it is tender.
If you opt for the fast cooker, it will be done in the same way but the cooking time will be approximately 12 minutes from the time it comes to pressure.
Once cold, cut into pieces using scissors and set aside.
To cook the potatoes:
Add water and salt to the broth that the octopus has released. When it starts to boil, add the whole, unpeeled potatoes (previously washed and with a cut).
Once cooked, remove the skin and cut into slices of approximately half a centimetre.
Preparation of Alioli:
Place the crushed garlic (removing the centre) in the blender glass.
together with all the ingredients, introduce the blender in the bottom of the glass and start to blend without stirring.
Once it starts to emulsify, move the blender up and down until everything is emulsified. Set aside.
Preparation of the dish:
In an ovenproof dish, cover the base with the potato slices, spread the octopus slices on top of the potatoes, sprinkle with a little coarse salt and finally add a good layer of aioli. All that remains is to bake in the oven and gratinate to taste.
Recipe Note
Another quicker version would be to buy the octopus frozen and already cooked, the only drawback is that the potatoes would not be as tasty as in this recipe.
We hope you enjoy it!