Photography recipe
Fotografía Chef Signature Chef

 METHOD

BABY OCTOPUS
  1. Use water and salt to wash and clean the octopus, ensure it is silky smooth.
  2. Using the technique of your choice, boil the octopus; add in the water from cooking the turnip, kombu, whole garlic, coriander sprigs and scallion, white onion, laurel and soy sauce (used as salt).
  3. Boil until the octopus is tender, then set...

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 METHOD

BABY OCTOPUS
  1. Use water and salt to wash and clean the octopus, ensure it is silky smooth.
  2. Using the technique of your choice, boil the octopus; add in the water from cooking the turnip, kombu, whole garlic, coriander sprigs and scallion, white onion, laurel and soy sauce (used as salt).
  3. Boil until the octopus is tender, then set aside.
  4. Pour some extra virgin olive oil into a hot pan and add in the chopped octopus; add in butter, salt, pepper, lemon juice, garlic paste and smoked paprika.
YUCCA
  1. Peel and wash the yucca.
  2. Boil in abundant water until tender.
  3. Set aside, then chop into sticks ready to be fried.
SCALLION GARLIC MAYO
  1. Blend the scallion together with garlic and olive oil.
  2. Add in this mix to the mayonnaise of your choice and stir in some lemon juice and Sriracha sauce.

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Ingredients 4 persons
  • Octopus
  • Turnip
  • Kombu
  • Whole garlic
  • Coriander sprigs
  • Scallion
  • White onion
  • Laurel
  • Soy sauce
  • Salt
  • Extra virgin olive oil
  • Butter
  • Pepper
  • Lemon juice
  • Garlic paste
  • Smoked paprika
  • Yuca
  • Sriracha sauce.
Recipes. The Cook & Chef Institute