EPISODE 4: Seared Octopus with Roasted Potatoes | From the Hog Island Book of Fish + Seafood

octopus

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is lower in calories, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds a unique flavor, while cayenne is often less expensive.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro provides a fresh taste, while green onions are usually cheaper.

Chop 3-4 cloves of garlic and Kalamata olives.

In a bowl, combine chopped garlic, Kalamata olives, red wine vinegar, and olive oil, then stir to emulsify.

Caramelize shallots by cutting the roots off and slicing them into sixths or quarters, then cooking in hot oil until they get color.

Cut marble potatoes in half, toss with olive oil, salt, and pepper, and roast in the oven at 400°F for 15 minutes.

Add the caramelized shallots to the roasted potatoes to warm them up and add color.

Add pre-cooked octopus to the pan and sear until charred on all sides.

Transfer the octopus to a mixing bowl and add chopped parsley and salt.

Pour the Kalamata dressing over the octopus and toss to combine.

Serve with a smear of black garlic aioli and garnish with additional salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens