Octopus Confit Friday, October 2, 2015


Chef Kevin Nashan

4-5 lb. octopus
6 oz. pineapple juice
4 oz. olive oil
1 Tb. salt
1 Tb. Korean Chile Powder
1 Tb. Espellette
1 Tb. Chimayo Chile Powder
1 qt. Duck Fat
2 Yellow onions: Medium Dice
3 Carrots; Medium Dice
4 Celery stalks; Medium Dice


1. Break down Octopus by removing each leg from the head of the octopus
2. Remove beak of octopus by pushing up on the center of the head; use a pairing knife to help remove
3. Massage octopus for 20 minutes; with pineapple juice, olive oil, salt
4. Add the spices to octopus mixture
5. Melt the duck fat
6. Add octopus to a bowl; add duck fat
7. Add the onions, carrots, celery to a pressure cooker
8. Place the bowl with octopus on top; add enough water to the pressure cooker just so
the bowl does not start to float
9. Put a lid on the pressure cooker; bring up to 7 psi and cook for 25 minutes

Chef Kevin is the owner/chef of an award winning restaurant, the Sidney Street Café in St. Louis, Missouri. He has appeared many times on national TV and is Knoxville for a charity event. He can be reached at www.sidneystreetcafe.com.