Now that we've released a summer collection and a Spotify playlist to go with it, there's one ingredient missing to complete your perfect summer day. YESS! You guessed it... a food recipe. If you're looking for the perfect meal to host a friend's gathering, look no more! Picture yourself on a breezy summer day, cooling wine glass in hand, coastal grooves playing in the background and conversation buzzing. The menu? A signature Octopus Paella by Michelin-starred chef Vasco Coelho Santos.
We invited chef Vasco to curate a recipe that captured the essence of summer! So... get your best jewellery on and get cooking!
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Preparation time: 20 min
Cooking time: 45 min
Serves: 2 people
Level: Medium
Necessary equipment:
- Pan
- Immersive blender
Ingredients:
- 500 gr Octopus
- 100 gr bomba/carolino rice
- 1 tomato
- 10 gr salicornia
- 1 lime
- 3 garlic cloves
- 1 onion
- 10 ml vinegar
- 20 ml olive oil
- Salt to taste
- 1 Lt water
- Charcoal (optional)
Preparation:
- Put the octopus to cook in 1 L of boiling water for 35 min
- For the sofrito, cut the tomato, onion and garlic into smaller pieces
- Grind and add oil, salt and vinegar
- In a hot frying pan, put a drizzle of olive oil and add the sofrito
- Let braise on medium heat
- Add 100 gr of rice
- Let it fry for 2 minutes
- Add 300 ml of the octopus’s broth that was left in the octopus cooking pot and let it cook for about 15 minutes
- Once the octopus is cooked, place it on the grill and mark it on the charcoal
- Raise the temperature to medium high and place the tentacles on top, 2 minutes before it’s done
- Finish with a drizzle of olive oil, salicornia and lime zest
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If you’re a food enthusiast you’ve probably been hearing his name for a while now. We had the pleasure to visit Euskladuna Studio, one of many Vasco’s projects in Porto.
This is a restaurant where creativity, technique and the relentless pursuit of breaking boundaries are the norm. A space of creation where you embark on a gastronomic journey at the intimacy of the chef’s balcony that offers a unique setting, allowing the best ingredients of Portugal to take centre stage.
Last year, Euskalduna Studio was rightfully recognized making it to the “50 Best Discovery” list and later on winning its first Michelin Star. If you’re ever in Porto, definitely add it to your bucket list. And for now, have fun recreating Vasco’s recipe at the comfort of your own kitchen!
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