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.

SPICA Dubai

SPICA Dubai Dibba Oysters

Spica Dubai

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.

Spica Grilled Octopus recipe

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!

Make a reservation here

Spica,
Dubai Marine Beach Resort & Spa Hotel, Jumeirah 1, Dubai
@spica.dxb

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