For the boiled octopus
Ingredients
- 80 g fresh octopus Salt
Directions
- 1 Freeze the octopus for 72 hours to break its muscle fibers.
- 2 Defrost and clean well.
- 3 In a pot with plenty of salted water, submerge the octopus repeatedly—at least 5 times—in order to fix its skin.
- 4 Boil the octopus for about 35 minutes until tender; remove from the water and leave it to cool down.
For the red pepper sauce
Ingredients
- 2 ea Red peppers
- 4 g Gochujang, Korean Chili Paste
- 2 g Extra-virgin olive oil
- Salt
Directions
- 1 Lightly coat the red peppers with olive oil and wrap in aluminum foil.
- 2 Cook in a wood oven or grill until tender.
- 3 Let them cool down a bit, then peel and place in a container with the mixture of the juice released while roasting, 2 g of olive oil, and 4 g of Hot Pepper Paste(Gochujang).
- 4 Purée until a smooth, uniform, and intensely orange-colored sauce forms.
For the roasted potatoes
Ingredients
- 4 ea Red potatoes
- Salt
Directions
- 1 Wash the potatoes in water, drain, wrap them in aluminum foil, and roast in the oven at 180ºC for 40 minutes or until they become tender.
Presentaion
Ingredients
Directions
- 1 Cut the octopus into irregular pieces and dip these in a mixture of 4 g Hot Pepper Paste(Gochujang), 4 g olive oil and a pinch of salt.
- 2 Leave the octopus to marinate for at least 10 minutes in this solution, then heat in an oven at 180ºC for 5 minutes.
- 3 Serve the octopus with cut pieces of roasted potatoes and a tablespoon of roasted pepper sauce.
