Charred Octopus with Papas Bravas | Idaho Potato Commission

Ingredients

• 3 cups olive/canola oil blend
• 2 cups red onion, large dice
• 1 cup fresh basil, chopped
• 1/2 cup sherry vinegar
• 1/2 cup orange juice
• 1 tablespoon sweet smoked paprika
• 1 tablespoon hot smoked paprika
• Salt and pepper, to taste
• 1-2 pounds frozen, cleaned octopus, thawed
• Olive oil, as needed for coating
• 1 teaspoon salt
• 4-6 ounces Sherry Vinaigrette Marinade (see recipe)
• 1 cup sherry vinegar
• 1/2 cup egg yolks
• 1/4 cup honey
• 2 roasted red peppers, drained if from a jar
• 3 tablespoons roasted garlic
• 2 1/2 tablespoons sweet smoked paprika
• 2 tablespoons Dijon mustard
• 4 cups olive/canola oil blend
• Salt, to taste
• 1/2 cup chives, chopped
• Oil, as needed for coating and frying
• 4-6 whole Idaho® Red potatoes (B size), unpeeled
• 6-10 ounces Charred Octopus (see recipe)
• 2 teaspoons kosher salt
• Sherry Vinegar Aïoli (see recipe)
• Green onions, sliced, as needed for garnish