Receta del mes de diciembre
Baked Octopus with sweet potatoes and stewed tomatoes, peppers and lemongrass
by Chef Henrique Sá Pessoa
300 grams baked octopus
For the baked octopus:
1 octopus weighing 2½ kg, thawed
2 tomatoes, sliced
2 bay leaves
2 sprigs of fresh thyme
120 ml. olive oil
250 grams whole sweet potatoes
For the stewed tomatoes with peppers and lemongrass:
100 g plum tomatoes, peeled, seeded and diced
100 g red bell pepper, diced
50 g onion
5 g minced garlic
2 tablespoons chopped cilantro stems
1 tablespoon grated ginger
2 stems lemongrass
1 litre fish broth
4 tablespoons tomato pulp
50 ml. olive oil
50 g sweet potato, cut into cubes
4 tablespoons fresh cilantro, chopped
Sat and pepper to taste
1 – Place the octopus in a shallow baking dish and season with the tomato slices, olive oil, thyme and bay leaves. Cover with aluminium foil and bake at 190ºC for 1 hour and 15 minutes.
2 – In a saucepan, sauté the onion, garlic, lemon grass, ginger and red pepper in a small amount of olive oil for 2 to 3 minutes. Add the cilantro stems and sauté for another 2 minutes. Add the tomato pulp, fresh tomato and fish broth. Season to taste. Add the sweet potato and let simmer for about 25 minutes. Purée the mixture through a food mill, check the seasoning and add the fresh chopped cilantro.
3 – Arrange the sweet potatoes (250 grams) in a shallow baking dish, drizzle with olive oil and bake in a 175ºC oven for about 20 minutes. Peel and cut into chunks.
4 – Cut the octopus into pieces and serve with the sweet potatoes and stewed tomatoes.
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