Brasmar Octopus Kebab with Mashed Potatoes and Chorizo
Espetada de Polvo Brasmar com Esmagada de Batata e Chouriço
INGREDIENTS
- 300 g Brasmar Frozen Clean Octopus
- 1 onion
- 1 bay leaf
- 1 box of corn noodles (mini)
- Fresh thyme leaves
- Rosemary leaves
- Parsley stalk
- 2 garlic cloves
- 100 g sun-dried tomatoes
- 2 large potatoes
- 100 g spicy paprika sausage
- 20 g butter
- Salt and pepper to taste
- 1 lemon
- Cayenne pepper to taste
- Olive oil to taste
- Vinegar to taste
Espetada de Polvo Brasmar com Esmagada de Batata e Chouriço
INGREDIENTS
- 300 g Brasmar Frozen Clean Octopus
- 1 onion
- 1 bay leaf
- 1 box of corn noodles (mini)
- Fresh thyme leaves
- Rosemary leaves
- Parsley stalk
- 2 garlic cloves
- 100 g sun-dried tomatoes
- 2 large potatoes
- 100 g spicy paprika sausage
- 20 g butter
- Salt and pepper to taste
- 1 lemon
- Cayenne pepper to taste
- Olive oil to taste
- Vinegar to taste
PREPARATION
Octopus:
– Cook the octopus with 1 whole peeled onion, a clove of garlic and a bay leaf, with very little water for 30 minutes.
– Cut the octopus into pieces, preferably using the tentacles, and set aside. Cut the previously cooked cornmeal into thick half-moons.
– On a skewer or toothpick, arrange the pieces of octopus interspersed with the corn.
– In a very hot sauté pan, add a dash of olive oil and grill the skewers on both sides until caramelized.
Chimichurri:
– Add the thyme, rosemary, parsley and garlic leaves to a mortar and pestle (you can add the herbs to taste, and there is no set quantity for this sauce).
– Mash everything very well, add the chopped sun-dried tomatoes and mash again.
– Add a little olive oil and vinegar, a few drops of lemon juice and season with cayenne pepper and mix.
Mashed Potato and Chorizo:
– In a pan, cook two large potatoes with their skins in salted water. Remove and peel the potatoes.
– In a very hot sauté pan, add the chorizo cut into small pieces and let all its juices release.
– Place the peeled potato in a bowl and mash with a fork, adding the chorizo to taste to the mixture.
– Add a knob of butter and mix.
– Season with salt and pepper and a little rosemary.
PREPARATION
Octopus:
– Cook the octopus with 1 whole peeled onion, a clove of garlic and a bay leaf, with very little water for 30 minutes.
– Cut the octopus into pieces, preferably using the tentacles, and set aside. Cut the previously cooked cornmeal into thick half-moons.
– On a skewer or toothpick, arrange the pieces of octopus interspersed with the corn.
– In a very hot sauté pan, add a dash of olive oil and grill the skewers on both sides until caramelized.
Chimichurri:
– Add the thyme, rosemary, parsley and garlic leaves to a mortar and pestle (you can add the herbs to taste, and there is no set quantity for this sauce).
– Mash everything very well, add the chopped sun-dried tomatoes and mash again.
– Add a little olive oil and vinegar, a few drops of lemon juice and season with cayenne pepper and mix.
Mashed Potato and Chorizo:
– In a pan, cook two large potatoes with their skins in salted water. Remove and peel the potatoes.
– In a very hot sauté pan, add the chorizo cut into small pieces and let all its juices release.
– Place the peeled potato in a bowl and mash with a fork, adding the chorizo to taste to the mixture.
– Add a knob of butter and mix.
– Season with salt and pepper and a little rosemary.
