Octopus with Tomato Jam, Chorizo with Artichoke Hearts

Octopus with Tomato Jam, Chorizo with Artichoke Hearts

Octopus with Tomato Jam, Chorizo with Artichoke Hearts

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

May 2, 2013

serves for

4

total time

1 HR 30 MIN

ingredients

Octopus
600 g
Vinegar
1 tbsp, red
Onion
1 each
carrot
1 each
Celery
100 g
bay
1 leaf each
Pepper
4 grains
Berry
1 each, juniper
salt
1 tbsp
Olive oil
1 tbsp
artichokes
12 each
Lemon juice
1 tbsp
chicken broth
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 juice
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
Wild greens
Olive oil
60 ml, Spanish

Preparation

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.

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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