Easy

Octopus and xo sauce

Name: How to cook octopus tentacle
Yield: 4
Ingredients: 50g dried shrimp (from Asian food shops); 1/3 cup (80ml) vegetable oil; 3 brown onions, finely chopped; 5 garlic cloves, crushed; 3 long red chillies, thinly sliced; 100g flat pancetta, cut into 5mm pieces; 1/2 tsp native dried pepper (from bushfoodshop.com.au); 1/2 tsp chilli powder; 2 cups (500ml) chicken stock; 2 tbs raw sugar; 1 tsp salt; 1kg octopus tentacles, cleaned, tumbled (tenderised); 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; Finely grated zest & juice of 1 lemon, plus extra wedges to serve; 1 bunch sea parsley (from specialty fruit and veg shops, or flat-leaf parsley, leaves picked)

Rate now

https://healthimprovements.info/recipes/cook-octopus-tentacle/czam6wdm — Octopus and xo sauce

Jump to recipe

by James Viles

Sep 01, 2019

This dish is as impressive as it is delicious.

50g dried shrimp (from Asian food shops)
1/3 cup (80ml) vegetable oil
3 brown onions, finely chopped
5 garlic cloves, crushed
3 long red chillies, thinly sliced
100g flat pancetta, cut into 5mm pieces
1/2 tsp native dried pepper (from bushfoodshop.com.au)
1/2 tsp chilli powder
2 cups (500ml) chicken stock
2 tbs raw sugar
1 tsp salt
1kg octopus tentacles, cleaned, tumbled (tenderised)
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
Finely grated zest & juice of 1 lemon, plus extra wedges to serve
1 bunch sea parsley (from specialty fruit and veg shops, or flat-leaf parsley, leaves picked)

Method

1.

To make the XO sauce, soak shrimp in boiling water for 20 minutes. Heat the vegetable oil in a large saucepan over high heat. Add the onion, garlic and chilli and cook, stirring, for 5-6 minutes or until onion begins to colour. Add shrimp and pancetta and cook, stirring, for 3-4 minutes or until pancetta begins to brown. Stir in spices then stock, sugar and salt. Bring to the boil, reduce heat to low and simmer for 40-45 minutes, until thickened.
2.

Meanwhile, preheat a lightly greased large chargrill or barbecue to high. Cut the octopus tentacles into singular pieces and place in a large bowl with olive oil. Season to taste and chargrill in batches, turning frequently, for 6-8 minutes or until cooked and charred all over. Place octopus in a large, clean bowl with lemon juice and three-quarters of the sea parsley. Drizzle with some more olive oil, season to taste and toss to combine.
3.

Place octopus in a large serving bowl and spoon over XO sauce. Scatter with remaining sea parsley and serve with extra lemon wedges alongside