SYSCO KITCHEN: Leku Ona has a special treat in store, Octopus

Jose Maria Artiach was born and raised in the Basque Country where he resided until emigrating to the US as a sheep herder.  His love for his homeland, its culture and especially its food drove him to open Leku Ona in December of 2005.  The restaurant and adjoining boutique hotel in the heart of Boise’s Basque Block  enabled Jose Maria to recreate a little bit of home for guests to enjoy.  Leku Ona’s Basque cuisine derives mostly from traditional and regional recipes. A selection of wines from around the region are available to accompany your meals.



Olive Oil Braised Octopus with Warm White bean, Chorizo and Spinach Salad served with Salsa Verde and Smoked Paprika Aioli

Servings 3

3 1/2  lb. Octopus, cleaned.  Cut into 8 pieces (8 tentacles)

3 cups cooked white beans

9 oz. Spanish Chorizo, sliced into 1/2” thickness

3 handfuls of baby spinach

1 cup salsa verde

1 cup smoked paprika aioli

6 sliced of radish

Instructions for serving

In a nonstick pan, heat 1 TBSP olive oil on medium high heat.  Add chorizos and sauté for 1 minute.  Add white beans and cook for 30 seconds. Add spinach and wilt slightly add a pinch of salt and remove from heat.  Place mixture on serving plate and to[ with warm octopus tentacles.  Garnish plate with Salsa Verde and aioli.  Place radishes around the plate.

Octopus Instructions

Preheat oven to 275. Bring water to a boil in a pot. Place Octopus into boiling water and cook for 20 minutes.  Remove from water and pat dry.  Cut into 8 pieces so you have 8 tentacles. Place 8 pieces of octopus into 9x9 pan and cover with olive oil and TBSP. of salt.  Cover with foil and place pan into oven, braise for approx.. 1.5 hours or until tender.  Remove form oven and allow to cool in olive oil until cool enough to handle.

Salsa Verde

1 cup parsley

¼ spinach

1 TBSP mint

1 TBSP tarragon

1 TSP cilantro

2 TBSP diced shallot

2 garlic cloves

1 jalapeno diced, seeds removed or not

1 TBSP lemon juice

1 cup olive oil

Place all ingredients, except oil in a blender.  Slowly steam oil into blender on high speed until mixture is pureed to a smooth consistency, approx.. 1 minute. Place salsa in a container and refrigerate.

Smoked Paprika Ailoi

1 cup mayonnaise

½ TBSP minced garlic

1 tsp smoked paprika

1 tsp lemon juice

1 tsp salt

Place all ingredients into food processor and blend on high for 30 seconds, scrape sides of bowl and blend for additional 15 seconds.  Place aioli in a container and refrigerate.

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