For a foreigner, one of Portugal’s best kept secrets is food. We have picked Mediterranean vegetables and Atlantic seafood to create this dish, using big time hardware and sophisticated cooking techniques. Taste it on Pestana CR7 Corner Bar & Bistro.
Clean the octopus. Place sliced tomatoes and onions and a sprig of thyme. Place the octopus above it and drizzle with olive oil. Pop it into the dried oven at 250ºC (482ºF) for about one and a half hour. Cut the whole tentacles and reserve.
Clean up and place the whole sweet potatoes on a baking tray and drizzled with a bit of olive oil and salt. Bake it in the dry oven, 170ºC (338ºF) for one hour (1h30 if it is big). Remove it, peel it and cut it into nice chunks. Divide the pieces and place it in the vacuum oven.
Braise some sliced onions, garlic cloves and laurel leaves, together with sliced tomatoes with no seeds. Let it cook. Add some octopus gravy. Season with chili, paprika, and pepper. Let it reduce a bit and remove the laurel. Add plenty of red wine’s vinegar and olive oil.
Chop it well until it becomes even. Season properly.
Grill the octopus in the crimped foil. Heat the sweet potato on double-boiler or in the vacuum oven (still inside the bag). Spread the sweet potato pieces in a medium-size plate. Uphold the tentacles on them and place small pieces of pickled gravy. Finish with coriander sprouts.