This Holiday, Fairmont Shows You a Maldivian Sustainable Take on Delicious Food

Sunday 3rd of January 2021

If you didn’t know already, one more thing that could get you flying here is the aroma of Maldivian cuisines. And when it’s time for the festive season, there’s no better way to bring burst of flavors to your celebration with the taste of Maldives at your home. Abdallah Bin Hussein, the Executive Chef at Fairmont Maldives Sirru Fen Fushi, is showing you how to make a sustainable Maldivian take on the classic Pulpo Gallego, a traditional Galician dish. He describes this Maldivian Mermaid Octopus as “a distinct balance of unique flavors representing an exceptional culinary identity”.

Ingredients

120g Maldivian octopus

5g Island farm growing baby herbs

50g Purple potatoes

3g Smoked paprika

30g Onion

4 Bay leaves

Maldivian spices (10g fennel, 2g cloves, 10g cardamon)

20ml Olive oil

20g Butter

To taste Salt and black pepper

Directions

1. Fill a pot large enough to hold the octopus and enough cold water to cover, add the onion, bay leaves, fennel, cloves, cardamom. Set over high heat. Bring water to a boil, then lower heat to maintain simmer. Cook until the octopus is tender enough that you can pierce the thick part of a tentacle with a paring knife with little resistance, about 1 hour.

2. Let the octopus cool in its water then drain. Wrap in plastic or store in an airtight container and chill. (Chilling helps set the skin so it doesn't fall off later). The octopus can be refrigerated for up to 3 days.

3. Roast the potato with the skin on and rock salt for 30 minutes at 180°C.

4. When ready to serve, cut the octopus per serving. Heat up a pan and add olive oil, salt, pepper and smoked paprika to the octopus. Place it in the hot pan for two minutes each side. Cook until well browned and finish it with butter.

5. Peel the potato and mash it. Add butter and cream. Carefully decorate the top of the octopus with the potato mixture. Garnish with herbs and serve.