The Meal: Sedition Executive Chef Rafael Rodriguez' Spanish Octopus Salad. The dish comes from his grandmother who made it all the time when he was growing up.
1 Octopus fresh/or canned octopus
Chef Tip: If you buy the octopus in the can, it's ready to go. If you buy it fresh, it's more time-consuming. See chef's preparation below, which can be done ahead of time.
1 Idaho potato
cup Roasted peppers
3 Garlic cloves
Fresh herbs like parsley, chives
1 tbsp. Capers
cup Sherry vinegar
2 tsp Smoked paprika
Salt n pepper (kosher salt, coarse blk pepper)
2 cups White wine
If cooking with fresh octopus, place octopus in roasting pan with wine and 1 whole lemon cut in half. Add black pepper and garlic clove. Cover and cook for 1 hour @ 350-degrees.
Remove octopus and cool. Clean tentacles with a paper towel removing the purple skin careful not to remove suckers.
Put octopus on grill to get a nice char
Chef Tip: if using canned octopus, you would start with this step, as it's already cooked
Chef Tip: You can sauté the octopus on the stovetop rather than grilling
Wash potato and cover in olive oil, then roll in salt.
Bake potato until cooked. Once cool, cut potato into medium cubes, set aside.
Chef Tip: The potato can be pre-baked and stored in the refrigerator
Fry potato in olive oil, salt, pepper, add smoke paprika.
Chef Tip: If you don't have a fryer, sauté in a little bit of olive oil on low heat to get the potatoes golden brown and crispy
The Romesco Sauce:
Toast almonds in the oven until golden brown at 350-degrees.
Chef Tip: Almonds can be roasted ahead of time and used on all sorts of dishes or just enjoyed as is. They roast fairly quickly, in 7-10m depending on how dark you like your roast.
Remove almonds and place in food processor with 2 cloves garlic, juice of 1 lemon, red peppers, and sherry vinegar.
Begin processing and slowly add olive oil until blended.
Add salt and pepper to taste.
Mix capers, roasted peppers, fresh herbs of your choice, lemon and olive oil in a bowl.
Cut octopus in half and roll it in the mixture
Brush a generous swath of romesco on the bottom of your plate. This is your base
Pile high with potatoes
Put octopus on the top of the pile
Top with microgreens *Optional
Drizzle with a little olive oil and enjoy
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6 Minute Meal & Deal: Sedition's Spanish Octopus Salad
6 MINUTE MEALS