Throughout the Holy Month of Ramadan, we are sharing a curated selection of signature recipes from some of the Gulf Region's most celebrated restaurants, and most revered chefs.
This exclusive selection of five-star restaurant-quality recipes will ensure you inspire and delight loved ones and friends this Ramadan Season, with new culinary creations. We hope that this exclusive recipe series offers our readers a unique opportunity to bring the authentic tastes and aromas of the celebrated restaurants into your home kitchen.
Paprika Grilled Octopus
Spica Dubai is described as a hidden fine-dining gem offering an exquisite blend of international cuisine, with Mediterranean flair and breathtaking views over Downtown Dubai. Located in the Dubai Marine Beach Resort & Spa, it offers both indoor and outdoor seating with waterfront views. The menu features a diverse range of tastes, featuring bold, innovative dishes that blend international cuisines with a modern twist, including fresh seafood, expertly grilled meats, and exotic treats. Alongside delicious and freshly prepared dishes, guests are treated to live music entertainment, such as jazz or acoustic performances.
Ingredients:
- Whole octopus, 3 - 4kg
- 500g white onion
- 500g celery
Method to Cook Octopus:
- Place the white onion and celery sticks in a deep pot, add plenty of water and bring them to the boil.
- Once boiling, place the whole octopus in and cook for 90 minutes. If you're octopus is smaller than 3-4kg, you can check the tenderness after 60 minutes.
Ingredients for Paprika Sauce:
- 60g of red bell pepper
- 60g of beef tomatoes
- 60g of red onion
- 60g of red chilli
- 40g of tomato paste
- 20ml of olive oil
- 10g of paprika
- 10g of garlic
- 3g of salt
Method:
- Chop all the ingredients (bell pepper, tomatoes, red onion, red chilli)
- Place all on a baking tray, cover in olive oil and put in the oven for 45 minutes at 180C.
- After cooking, add all vegetables to a blender with the spices and blend.
Ingredients for Celery Root Puree:
- 120g of celery root, diced
- 50g of green apple, diced
- 40g of potatoes, diced
- 180ml of fresh milk
- 90g of cooking cream
- 35g of butter
- 2 bay leaves
Method:
- Put the milk and cream in a saucepan.
- Add the diced apples, potatoes, celery and bay leaves into the pot.
- Boil over low heat until the vegetables soften.
- Add the butter and blend.
Ingredients for Pumpkin & Carrot Puree:
- 130g of butternut pumpkin
- 80g of carrot
- 40g of leeks
- 20g of white onion
- 30g of butter
- Salt and pepper to taste
Method:
- Put the pumpkin & carrot in a baking tray and cook at 220° for 30 minutes.
- Sauté onion and leeks in a pan for 3 - 4 minutes, add cooked pumpkin and carrot to the pan.
- Add some water and boil over a low heat until all the vegetables soften.
- After cooking, add butter and blend.
- Add salt and pepper to taste.
Ingredients for Chimichurri Sauce:
- 20g of parsley, finely chopped
- 10g of coriander, finely chopped
- 10g of red chilli, finely chopped
- 10g of green chilli, finely chopped
- 20ml of olive oil
- 10ml of apple cider vinegar
- 5ml lemon juice
- Salt and pepper to taste
Method:
- Add all finely chopped herbs and chillis to a pot.
- Combine with olive oil, apple cider vinegar and freshly squeeze lemon juice.
- Add salt and pepper to taste.
How to Serve:
- Separate the legs of the octopus you cooked earlier, and marinate it in the paprika sauce and extra virgin olive oil.
- Once marinated, cook it on the grill at a high heat for two minutes on each side.
- Add some of the purees to the serving plate, and place grilled octopus on top.
- Add your home made chimichurri sauce on top, a wedge of lemon on the side and enjoy!
Spica,
Dubai Marine Beach Resort & Spa Hotel, Jumeirah 1, Dubai
@spica.dxb
