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