Partager :

Octopus poached in sherry vinegar, with yogurt and confit pepper sauce and side dish

Préparation - 45 minutes

Cuisson -


Serves 4

For the octopus

  • 3 or 4 octopus tentacles (depending on size)
  • 125 mL (½ cup) O sherry vinegar
  • 500 mL (2 cups) water
  • 2 garlic cloves, crushed
  • ½ white onion, roughly chopped
  • 1 thyme sprig
  • 5 mL (1 teaspoon) salt

Yogurt sauce

  • 250 mL (1 cup) plain Greek yogurt
  • 30 mL (2 tablespoons) confit peppers (see our recipe)
  • 1 confit garlic clove, crushed
  • Salt and pepper to taste
  • 45 mL (3 tablespoons) Favuzzi olive oil

Side dish

  • 10 new potatoes
  • 60 mL (¼ cup) Favuzzi olive oil
  • 1 thyme sprig
  • 1 clove garlic, crushed


  • Favuzzi saffron fleur de sel, to taste
  • Baby spinach leaves
  • Plain potato chips, crushed


  1. Combine all the ingredients for cooking the octopus in a pot. Poach the octopus over very low heat for 3 hours. The cooking water should barely simmer, producing only 2 or 3 small bubbles per second.
  2. Once the octopus is cooked, remove excess skin by pulling gently with your fingers.
  3. ​While the octopus is cooking, prepare the sauce and side dish.
    1. Combine all the ingredients for the yogurt sauce in a bowl and set aside in the refrigerator.
    2. Cut the new potatoes in half. In a small pan, combine the oil, thyme and crushed garlic. Add the potatoes and confit all ingredients over very low heat for 45 minutes.
  4. To serve, spoon a bit of yogurt sauce on the bottom of a plate, then top with 4 confit potato halves and a piece of octopus.
  5. Garnish with a pinch of saffron fleur de sel, a few spinach leaves and a small handful of crushed potato chips.