Pulpo with chorizo and passion fruit oil

Name: Pulpo with chorizo and passion fruit oil
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Onions; 1 Pulpo ready for cooking (approx. 800 g; let the fishmonger prepare it); 1 young garlic bulb; 1 l dry red wine; 500 g waxy potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 12 cherry tomatoes; 1 collar Arugula; 2 Passion fruit; 100 ml Olive oil; 12 Disc/s Chorizo (Spanish pepper sausage); baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

In the red wine bath with garlic and onions, the octopus not only gets an appetizing color, it also becomes nice and soft: "You have to be able to cut with a knife like butter".

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Onions
1 Pulpo ready for cooking (approx. 800 g; let the fishmonger prepare it)
1 young garlic bulb
1 l dry red wine
500 g waxy potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
12 cherry tomatoes
1 collar Arugula
2 Passion fruit
100 ml Olive oil
12 Disc/s Chorizo (Spanish pepper sausage)
baking paper

Directions

1
Peel and quarter the onions. Rinse pulp, pat dry. Boil up with onions, garlic and red wine and simmer covered for about 1 1⁄2 hours until soft.
2
Wash the potatoes well and cook them with their skins in salted water for about 25 minutes. Clean and wash spring onions, if necessary cut them into long pieces. Tomatoes wash, halve. Sort and wash the arugula and let it drip off.
3
For the fruit oil, cut passion fruit in half and scrape out the flesh. Lightly whip the oil with a whisk. Season with salt and pepper. Drain the potatoes and cut in half lengthwise.
4
Halve the chorizo slices and place between two layers of baking paper. Heat up a pan (or grill pan). Place chorizo with paper inside, weigh down with a pot and fry the sausage until crispy. Take it out. Fry the potatoes and spring onions in hot frying fat and take them out.
5
Lift out the pulpo with a skimmer. Remove the dark skin from the tentacles and cut the tentacles into small pieces. Fry them crisply in the hot pan. Finally fry garlic (from the red wine stock), tomatoes, potatoes and spring onions briefly. Arrange everything. Garnish with chorizo and rocket. Drizzle with some passion fruit oil, add the rest of the oil.