Octopus with Sweet Potato
Main Dishes • Korean
Description
Octopus with Sweet Potato
Ingredients
- Octopus 0 lbs
- Sweet Potato 0 lbs
- Olive Oil 5 fl oz
- Orange Bell Peppers 2 pieces
- Celery stalk 1 piece
- Onion 1 head
- Leek 1 stalk
- Bay leaf 1 piece
- Green peppercorns 6 pieces
- Mild Chili Spice 1 piece
- Fresh basil leaves 0 oz
- Spanish onions 3 heads
- Garlic 2 cloves
- Champagne Vinegar 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Kalamata olives 5 oz
Step-by-Step Guide
Step 1
Slice the red onion into thick half-rings, drizzle with olive oil, season with salt and pepper, and place in an oven preheated to 355°F for fifteen minutes.
Step 2
Add the sweet red bell pepper to the mix, drizzling it with olive oil as well.
Step 3
In salted boiling water, cook the peeled and diced sweet potato in large cubes for ten minutes.
Step 4
Bring two liters of salted water to a boil with coarsely chopped onion, celery, and leek, along with bay leaves and black peppercorns. Cook the octopus in this water for twenty minutes.
Step 5
Remove the skin from the pepper and cut it into thin strips. Remove the skin from the octopus and cut it into cubes.
Step 6
Whisk the vinegar with the olive oil, then add finely chopped garlic and basil. Combine the sweet potato, sauce, octopus, peppers, roasted onion, and olives, which can be pitted beforehand.
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