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Grilled Octopus with Roasted Golden Potatoes

Chef: Jorge Arellano

Position: Executive Chef, Morrell Wine Bar & Cafe. New York, New York.

Instagram: @cheffArellano



How did you get started?

I wanted to be a chef because I always felt like food was not just a plate you could eat, it’s a different way to make art. I love to push the boundaries of food by mixing different flavors from various cultures to turn something basic into an excellent dish.



What was your first position?

I started my career in the restaurant industry as a dishwasher. I eventually made it to the line and started to work with different chefs that helped push my creative limits and techniques. The road to success can be a windy road but look for a Chef that can mentor you. Chef Jake Klein and Edwin Velanco were my mentors and I wouldn't be where I am today without them.


I am currently the Executive Chef at Morell Wine Bar & Cafe in New York City




The story behind the dish:

When I look at this dish, it reminds me of the struggle I went through to get where I am today. I strive to improve myself every day and you may not notice the improvement day to day but year to year is where you can look to see a difference. The fresh and strong colors of the dish make me feel very proud of what I have accomplished.





Grilled Octopus with Roasted Golden Potatoes, Blistered Red Peppers and Citrus Compote


Ingredients:

7lb Spanish Portuguese octopus

1/2 cup red wine

2 lemon juice

3 piece bay leaf

2 tablespoon oregano

2lb golden potatoes


Compo

Capers 3 tbls

Shallots 3 tbls

Parsley 3 tbls

Olive oil 1/2 cup


Red sauce

2 lb dried chili

2 pieces garlic

2 pieces shallots

4 piece roasted tomatoes


Salt & Pepper to taste


Directions:

Place the Octopus in a pot with approx. 1 gallon of water. Add in red wine, lemon juice, bay leaf, garlic, shallots, and oregano and cook for approx. 30 min until the Octopus is soft. Remove the Octopus immediately and place in bowl of ice so you don't lose consistency and to avoid overcooking.


Marinate potatoes with salt, pepper, garlic, shallots, lemon zest, and roast for approximately 8 to 10 min in 425-degree oven.


Remove seeds of the dried chili and sautee. Add tomato, garlic, and shallots and cook until chili is smooth. Blend all ingredients together. Salt and Pepper to taste.


When plating, first grill the octopus to get a nice char. Plate the potatoes and red sauce and add octopus.


We go through our careers and things happen to us. Those experiences made me what I am.

Thomas Keller



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