POACHED OCTOPUS (Spaniard Dish)
- 1 Cup olive oil
- 3 tsp. cayenne pepper
- 1stick cinnamon
- 7cloves garlic, lightly bashed
- 5 sprigs thyme
- 1/2 Cup green olives
- 3 medium Dutch cream potatoes, peeled and cut into quarters
- 1.75 lb octopus hands, cut into individual tentacles and washed
- salt and white pepper
1) Pour the oil into a baking dish approximately 10x14 inch and place over a gentle heat on your stove top.
2) Once the oil starts to warm, add in the cayenne pepper, cinnamon and garlic. Stir this around gently for about 3 minutes by which time you will see it sizzling and be able to smell all the aromas releasing.
3) Add the thyme, olives, octopus and some seasoning; give it all a good stir to coat in the oil and turn the heat to high. Give your octopus a few minutes and allow it to fry a little, making sure you turn it once or twice.
4) Add in the potatoes, combine and then cover the dish with a large piece of baking paper before sealing the top of the baking tray with foil. Place in a preheated oven at 150ºC (300°F).
5) Cook it for an hour before testing the octopus using a sharp knife tip. It should go into the largest piece easily with little to no resistance, if it’s not quite there yet, cook for another 10 to 15 minutes.
6) Remove the baking tray from the oven and then turn the oven up to 200ºC (400°F). Discard the foil, remove the baking paper and you will find your octopus and potatoes mostly submerged in a sea of oil.
7) Once your oven has gotten nice and hot again, slip the tray back in for another 15 minutes so everything becomes a little bit toasty and crispy. Serve immediately.