Lunchbreak: Spanish octopus, prepared by Libertad chef Armando Gonzalez

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Armando Gonzalez

Libertad
7931 Lincoln Avenue
Skokie
(847) 674-8100

www.libertad7931.com

Spanish Octopus – Pulpo
Makes 4 servings

Vinaigrette

Ingredients:
1 gram (a pinch) of thyme, chopped
1 oz (2 Tbs) of shallots, chopped
2 lemons – zested and juiced
1 cup olive oil
3 garlic cloves, chopped

Directions:
In a bowl add the thyme, shallots, garlic, lemon juice and zest -  start to mix, add olive oil slowly while still stirring/whisking. Add salt and pepper to taste.

Pulpo

Ingredients:
2 lb octopus
1 lb fingerling potatoes
5 scallions, chopped
4 oz (1/2 cup) of chorizo, ground
4 garlic cloves, chopped
2 oz (1/4 cup) of butter
6 oz (3/4 cup) of grape tomatoes
2 oz (1/4 cup) vegetable oil

Directions:
Boil octopus for 50 minutes, remove from boiling water and let it cool. Cut into 1-inch pieces. Boil the potatoes for 15 minutes, remove and let them cool. Cut them into 1/2 inch pieces. In large hot pan add vegetable oil and butter, put octopus in with the potatoes to cook for 2 minutes, stir and leave it for another 2 minutes. Add the scallions and garlic, stir and leave for 1 minute then add the chorizo and tomatoes. Add salt and pepper to taste leave it for another 5 minutes. Take it out of the pan and put it on a large plate mix the vinaigrette and drizzle on the whole dish.