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Octopus with Tomato Jam, Chorizo with Artichoke Hearts by Michael Kempf

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 30MIN

Ingredients

Octopus: 600 g

Vinegar: 1 tbsp, red

Onion: 1 each

Carrots: 1 each

Celery: 100 g

Bay: 1 leaf each

Pepper: 4 grains

Berries: 1 each, juniper

Salt: 1 tbsp

Olive oil: 1 tbsp

Artichokes: 12 each

Lemon juice: 1 tbsp

Chicken stock: 400 ml

Rosemary: 1 sprig

Thyme: 1 sprig

Garlic: 1 clove

Bay: 1 leaf each

Salt: coarse, sea

Artichokes: cooked down broth

Olive oil: 3 tbsp

Capers: 1 tbsp, minced

Salt

Pepper

Sun dried tomatoes: 100 g

Tomatoes: 500 g

Tomato sauce: 200 ml

Chorizo: 100 g

Olive oil: 1 tbsp

Acacia honey: 1 tbsp

Tabasco: sauce

Salt

Pepper

Rosemary

Thyme

Green beans: 200 g

Capers: 1 tbsp

Greens

Olive oil: 60 ml, Spanish

Chef Michael Kempf from the Mandala Hotel explains his recipe for octopus with chorizo

Method
01.

Cut the head off the octopus and wash the tentacles well. 
Put it in a pot of cold water, cover and boil slowly for 1 hour (take the lid off when the water boils).

02.

Wash vegetables and chop coarsely, leaving the peel on; add to the octopus. 
Add vinegar, sea salt and spices; cook over a slow fire for another 2 hours.

03.

Check the octopus with a toothpick. 
Leave it to cool in the broth, cut the tentacles in half and marinade them in the olive oil and herbs. 
Grill slowly on both sides.

04.

Clean the artichokes. 
Bring all the remaining ingredients to a boil, add salt to taste, and boil the artichokes until “al dente”. 
Heat the cooked-down broth gently, add olive oil and flavour with remaining ingredients. Peel tomatoes, cut into quarters, remove seeds and mince

05.

Sauté a shallot gently in the olive oil, add the minced peeled tomatoes and Chorizo sausage and thin with tomato juice. 
Add herbs, sun-dried tomatoes and acacia honey and blend well. 
Taste for salt.

06.
To serve

Warm the artichokes and green beans in the vinaigrette with capers. 
Arrange the tomato jam on the plate. 
Place artichokes and green beans over it. 
Place the octopus and the wild greens in the centre of the dish. 
Drizzle with olive oil and sprinkle with fried capers.

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