Octopus with Watercress Salsa Verde and Papas Bravas | James Beard Foundation
Chester Gerl has access to some of the best seafood in the country at Seattle’s Pike Place Market. He brought some of it with him to create a fish feast at the
Ingredients
- 1 gallon water
- 1 cup red wine
- 1/2 cup kosher salt
- 1 clean copper penny
- 12 four- to five-ounce baby octopi
- 1/4 cup lemon juice
- 2 tablespoons Pimenton
- 1/2 bunch watercress
- 1/2 bunch Italian parsley
- 3 ounces olive oil
- 1 clove garlic
- 1 white anchovy
- Zest of a lemon
- 3 medium Yukon Gold potatoes
- 3 tablespoons extra virgin olive oil
- Kosher salt, to taste
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