Charred Octopus Taco With Harissa, Chorizo Crushed Potatoes, And Pickled Ramps
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
14
Spice
43
Sweetness
53
Sourness
46
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
Heat the olive oil in a skillet over medium heat
2
Poach the octopus: Preheat oven to 275°F
3
Place the octopus, garlic, and thyme in a 5-quart pot or Dutch oven
4
Pour olive oil over (octopus should be submerged) and bring to a simmer over medium heat
5
Cover the pot with foil, place in oven, and cook until tender, about 1 1/2 to 2 hours
6
Check the octopus periodically for tenderness by inserting a paring knife into the thickest part of an arm
7
When fully cooked, the knife should easily pierce the flesh
8
Remove from oven and let sit covered until the octopus comes to room temperature
9
Discard thyme and garlic
10
Remove and discard head, separate arms, and gently remove the purple skin
11
Preheat oven to 275°F
12
Place the octopus, garlic, and thyme in a 5-quart pot or Dutch oven
13
Pour olive oil over (octopus should be submerged) and bring to a simmer over medium heat
14
Cover the pot with foil, place in oven, and cook until tender, about 1 1/2 to 2 hours
15
Check the octopus periodically for tenderness by inserting a paring knife into the thickest part of an arm
16
When fully cooked, the knife should easily pierce the flesh
17
Remove from oven and let sit covered until the octopus comes to room temperature
18
Discard thyme and garlic
19
Remove and discard head, separate arms, and gently remove the purple skin
20
Make the harissa: Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant
21
Let cool and remove the stems and seeds
22
Bring 1/2 cup water to a boil in a small pot
23
Add chiles and simmer until tender, about 3 to 5 minutes
24
Purée chiles and water in a blender until smooth, scrape out and reserve
25
Heat the olive oil in a skillet over medium heat
26
Sweat the onions until tender and lightly browned, 8 to 10 minutes
27
Add the onions, ground spices, lemon juice, and salt to the blender with 3 tablespoons of the pepper purée
28
Blend all ingredients until smooth
29
Strain, taste, and adjust seasoning
30
Harissa can be made 1 day in advance
31
Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant
32
Let cool and remove the stems and seeds
33
Bring 1/2 cup water to a boil in a small pot
34
Add chiles and simmer until tender, about 3 to 5 minutes
35
Purée chiles and water in a blender until smooth, scrape out and reserve
36
Sweat the onions until tender and lightly browned, 8 to 10 minutes
37
Add the onions, ground spices, lemon juice, and salt to the blender with 3 tablespoons of the pepper purée
38
Blend all ingredients until smooth
39
Strain, taste, and adjust seasoning
40
Harissa can be made 1 day in advance
41
Pickle the ramps: Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved
42
Place the ramps in a heatproof glass container and pour vinegar mixture over
43
Let sit until ramps come to room temperature, then refrigerate 1 hour
44
Ramps can be pickled 1 day in advance
45
Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved
46
Place the ramps in a heatproof glass container and pour vinegar mixture over
47
Let sit until ramps come to room temperature, then refrigerate 1 hour
48
Ramps can be pickled 1 day in advance
49
Cook the potatoes and chorizo: Start the potatoes in a medium pot with cold salted water and bring to a boil
50
Reduce heat and simmer until potatoes are tender, about 5 to 6 minutes
51
Drain, crush with a fork, and reserve
52
Heat the olive oil in a large skillet over medium heat and sauté the chorizo, breaking into bits, until browned and cooked through
53
Strain and reserve oil
54
Start the potatoes in a medium pot with cold salted water and bring to a boil
55
Reduce heat and simmer until potatoes are tender, about 5 to 6 minutes
56
Drain, crush with a fork, and reserve
57
Heat the olive oil in a large skillet over medium heat and sauté the chorizo, breaking into bits, until browned and cooked through
58
Strain and reserve oil
59
Assemble the tacos: Heat a grill or grill pan over medium-high heat
60
Rub the octopus with a little olive oil and grill until lightly charred, about 4 to 5 minutes per side
61
Slice octopus into bite-size pieces
62
Meanwhile, heat the reserved chorizo oil and potatoes in a large skillet over medium-high heat
63
Season with salt and pepper
64
Add the cooked chorizo and toss to combine
65
Taste and adjust seasoning
66
Warm the tortillas
67
Divide the crushed potatoes between the tortillas, top with octopus, a spoonful of harissa, and 2 or 3 pickled ramps
68
Heat a grill or grill pan over medium-high heat
69
Rub the octopus with a little olive oil and grill until lightly charred, about 4 to 5 minutes per side
70
Slice octopus into bite-size pieces
71
Meanwhile, heat the reserved chorizo oil and potatoes in a large skillet over medium-high heat
72
Season with salt and pepper
73
Add the cooked chorizo and toss to combine
74
Taste and adjust seasoning
75
Warm the tortillas
76
Divide the crushed potatoes between the tortillas, top with octopus, a spoonful of harissa, and 2 or 3 pickled ramps