Servings: 5Prep: 500 minutesTotal: 500 minutesIngredientsfor the olive chimichurri:3 oz. pitted botija olives (black olives), fine diced1/4 red onion, small diced1/4 Rocoto hot pepper, fine diced1 1/4 tablespoon vegetable oil1 teaspoon olive oil3 scallions, cut into fine ringssalt, to tastefor the olivo sauce:1 egg4 oz. pitted botija olives (black olive)2/3 cup vegetable oil1/4 cup olive oil1/4 teaspoon saltfor the octopus:1 small red onion, fine diced6 stems cilantro, fine diced1 medium italian tomato, fine diced3 cloves garlic3/4 cup tamari shoyu3/4 cup uncooked long grain rice1 lb daikon, sliced4 1/2 lbs octopus8 quarts waterto serve:1 tentacle octopus2 tablespoons olivo sauce1 1/2 tablespoons olive chimichurri sauce1 1/2 teaspoons olive oilsalt (preferably pink Maras salt), to tasteDirections1. For the olive chimichurri, place the olives, scallion rings, hot pepper, onion, and salt in a bowl. Mix thoroughly. Add the olive oil and vegetable oil until they cover the ingredients and mix well. Set aside in the fridge. (Preferably let the mixture rest in the fridge for at least 2 hours. This will bring the flavors together.)2. For the olivo sauce, place the olives and egg in a blender. Start blending at medium speed and then at high speed. Slowly pour in the olive and vegetable oils until an emulsion is obtained. Add the salt. Set aside in the fridge.3. For the octopus, using a knife, remove the octopus head and place it in a strainer. Rub it with salt until all the slime is removed and rinse with plenty of water. Using a kitchen mallet, pound the octopus to tenderize it. Place it in a bowl and store in the freezer for 24 hours. (The pounding and freezing of the octopus helps to tenderize it.)4. Place the onion, cilantro, tomato, daikon slices, rice and soy sauce in a pot with water. Once the mix boils, add the octopus and cook for approximately 4 hours over low heat or until the octopus is tender.5. To serve, using a sharp knife, remove the tentacle´s skin leaving only white parts and suckers. Using a sharp knife, cut the octopus lengthwise into 5 very thin slices of roughly 2" x 1" (5 x 2 cm). Place the octopus slices over a stone plate. Place a line of chimichurri at one side of the octopus, add salt, and drizzle with olive oil. Add olivo sauce on each side of the plate and serve.From MUNCHIES Presents: Nikkei
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