Orquestra Atlântica: Polvo Confitado com Puré de Batata Doce Roxa Aveludada, Gremolata de Coentros e Azeite Virgem Extra Infundido com Pimentão Fumado
A culinary symphony celebrating the depths of the Atlantic, this dish presents a tender octopus, slow-cooked to confit perfection in fragrant extra virgin olive oil, garlic, and bay leaves. Each succulent tentacle is a testament to the ocean's bounty, offering a melt-in-your-mouth texture. It rests upon a vibrant, velvety purée of purple sweet potatoes, whose earthy sweetness provides a stunning counterpoint. A bright, zesty gremolata of fresh coriander, lemon zest, and garlic awakens the palate, while a delicate drizzle of pimentão fumado (smoked paprika) infused extra virgin olive oil adds a haunting, smoky aroma and a deep, complex flavor finish, elevating this traditional Portuguese ingredient to Michelin-star elegance.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Fresh Octopus1.2 kg (cleaned)
- Extra Virgin Olive Oil (for confit)750 ml (or enough to cover octopus)
- Garlic Cloves6 , peeled and lightly crushed
- Bay Leaves3
- Black Peppercorns1 teaspoon
- Sea Salt (for confit)1 teaspoon
- Purple Sweet Potatoes800 g, peeled and diced
- Unsalted Butter50 g
- Heavy Cream100 ml
- Sea Salt (for purée)to taste
- Freshly Ground Black Pepper (for purée)to taste
- Fresh Coriander0.5 cup, finely chopped
- Lemon Zestfrom 1 large lemon
- Garlic Clove (for gremolata)1 , minced
- Extra Virgin Olive Oil (for smoked paprika oil)50 ml
- Smoked Paprika (Pimentão Fumado)1 teaspoon
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Preheat your oven to 130°C (265°F). In an oven-safe pot or Dutch oven, place the cleaned octopus. Add the 750 ml of extra virgin olive oil, crushed garlic cloves, bay leaves, black peppercorns, and 1 teaspoon of sea salt. Ensure the octopus is fully submerged in the oil. If not, add a little more oil. Cover the pot tightly with a lid or aluminum foil.
- 2Step 2
Transfer the pot to the preheated oven and cook for 2.5 to 3 hours, or until the octopus is incredibly tender and can be easily pierced with a fork. The cooking time may vary depending on the size and type of octopus. Once cooked, remove from the oven and let the octopus cool slightly in the oil.
- 3Step 3
While the octopus is confiting, place the diced purple sweet potatoes in a pot and cover with lightly salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain the potatoes thoroughly.
- 4Step 4
Return the drained potatoes to the dry pot. Add the unsalted butter and heavy cream. Mash the potatoes until smooth and velvety, or pass them through a ricer for an even finer texture. Season with sea salt and freshly ground black pepper to taste. Keep warm.
- 5Step 5
In a small bowl, combine the finely chopped fresh coriander, lemon zest, and minced garlic clove. Mix well and set aside.
- 6Step 6
In a small saucepan, gently heat 50 ml of extra virgin olive oil over low heat. Add the smoked paprika and stir. Let it infuse for 2-3 minutes, ensuring the paprika doesn't burn. Remove from heat and let it cool slightly.
- 7Step 7
Carefully remove the confit octopus from the oil (you can strain and reserve the oil for future use). Cut the octopus into desired serving pieces, typically tentacles or thicker slices.
- 8Step 8
Spoon a generous dollop of the warm purple sweet potato purée onto the center of each serving plate. Arrange a few pieces of the confit octopus elegantly on top of the purée. Sprinkle the fresh coriander gremolata over the octopus. Finish with a delicate drizzle of the smoked paprika-infused olive oil around and over the dish. Serve immediately.
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Recipe Details
Cost Indicator
Gourmet ingredients or slow cooking. Ideal for celebration feasts.