Octopus caponata, olives & chipotle aioli

Ingredients

• 600 g fresh octopus (or frozen octopus, thawed)
• 100 g pitted green olives
• 2 pieces chipotle pepper in adobo (canned)
• 1 piece red onion
• 1 piece red bell pepper
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp granulated sugar
• 4 cloves garlic
• 1 piece egg yolk
• 1 tbsp lemon juice
• to taste salt
• to taste ground black pepper
• 0.5 bunches fresh cilantro

Method

1. Prepare the chipotle aioli according to the prepared component. Set aside in the refrigerator.
2. If the octopus is fresh, clean it (remove the ink sac, beak, and eyes) and wash it. In a large pot, cover it with cold water along with a bay leaf and a crushed garlic clove. Bring to a simmer, then cook over low heat for 45 to 60 minutes until a knife blade pierces it easily. Drain and let cool slightly. Cut the meat into 2-3 cm pieces. (If the octopus is already cooked, skip this step.)
3. Meanwhile, peel the red onion and cut it into small dice. Wash the red bell pepper, remove the stem and seeds, then cut it into similar-sized dice.
4. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the onion and bell pepper, salt lightly, and sweat for 5 minutes until translucent.
5. Add the octopus pieces, green olives, red wine vinegar, sugar, and 1 tablespoon of adobo sauce (taken from the canned chipotles). Stir gently and simmer over low heat for 5 minutes so the flavors meld. Pepper to taste.
6. Taste and adjust the seasoning (the dish should be sweet and sour, salty, and slightly spicy). Remove from heat.
7. Plate the caponata in shallow bowls. Generously dollop the chipotle aioli on top (or on the side). Sprinkle with fresh cilantro leaves. Serve warm or at room temperature.

Nutrition

Per serving

Energy

538.4 kcal

Protein

43.96 g

Carbohydrate

11.77 g

Fat

34.61 g

Fibre

3.75 g

Calcium

195.57 mg

Iron

7.57 mg

Magnesium

127.76 mg