Braised Octopus Potato Causa
Octopus Potato Causa
Causa is a dish that’s unique to Peru.
Simply put, it’s a seasoned mashed potato terrine with ingredients such as tuna, egg, avocado or tomato added for flavour and texture. Here, our executive chef Alejandro Saravia shares his recipe of Octopus Potato Causa that is an ideal dish for Spring.
For the potatoes
Boil potatoes with salt. Peel and mash. Combine with a bit of salt, ground white pepper, lemon juice, ají, and olive oil.
For the octopus
Place octopus in a saucepan with 100 ml white wine, 500 ml water, ½ teaspoon of salt, one lemon slice, bay leaves and half a bunch of oregano.
Bring to the boil, then reduce the heat to low. The octopus should sit below the surface of the water; weigh down with a plate to submerge, if necessary. Cook octopus for 40 minutes or until tender. Remove from heat and allow the octopus to cool in cooking liquid.
Drain octopus and cut into large chunks, then lightly brush with oil. Set aside.
To build the causa
Meanwhile, put the salt, pepper, paprika, and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don't have a mortar and pestle, you could use a food processor, but the texture will be different.
Take the octopus chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.
Boil quail eggs in salted water.
Add the mayonnaise, tomato, avocado and quail egg through the octopus mixture.
Spread the mashed potato on a plate and spoon the octopus mixture over the top.
1 ½ kg Desiree potatoes
3 tsp Ají amarillo (Yellow peruvian chili)
50 ml olive oil
100 ml lemon
1 kg octopus
1/2 tsp salt
1 tsp black pepper
3 garlic cloves, chopped
1 tbsp sweet paprika
1/2 cup olive oil
100 gm mayonnaise
6 quail egg
3 whole avocado, chopped into chunks
3 whole tomato, chopped into chunks