Country egg with grilled octopus

Huevo de Caserío con Pulpo a la Brasa
Andra Mari
Chef: Andoni Arrieta
Country: España
City: 48960 Galdakao (Vizcaya)
Address: B. Elexalde, 22
(+34) 944560005

Traditional flavors expressed in with contemporary airs. Delighting in the flavors using haute cuisine criteria and innovative techniques. The results change without altering the historic, traditional sentiment. Tender, meaty, beautiful octopus with a lightly smoked flavor, far better than its boiled version, with regard to flavor and texture. The Galician identity reforms and adapts itself to the Basque country, inspiring a pepper and potato cream. The ñora pepper and charcoal oils confirm the traditional, singularly gastronomic aspect of the dish. The chard puree with potatoes and egg, cooked at low temperature, coincide with popular, ancient and indulgent spirit – character that is refined and staged with a gourmet attitude, producing a symbiosis that is beyond time and personal whim.

The Recipe


  • 1 octopus, weighing 4 kg

Country eggs:

  • choose eggs of approximately the same size
  • 1 egg per person

Chard and potatoes:

  • 3 large potatoes
  • 1 kg chard
  • olive oil

Potatoes and peppers:

  • 3 large potatoes
  • 6 meaty ñora peppers
  • 3 cloves garlic
  • 1l vegetable-meat stock

Ñora pepper oil:

  • extra virgin olive oil
  • meaty ñora peppers

Charcoal oil:

  • 1/2 l extra virgin olive oil
  • 200 g charcoal

For the octopus:

Cook in a steam oven for 1 hour. Set aside until serving time to finish on a char-grill.

For the country eggs:

Boil for 14 minutes at 69ºC/156ºF. Leave to set for 1 minute before opening.

For the chard and potatoes:

Prepare the chard traditionally and crush them with a fork. Set aside.

For the potatoes and peppers:

Cook the potatoes with all the ingredients and prepare a thin cream.

For the ñora pepper oil:

Confit the peppers and blend. Strain and set aside.

For the charcoal oil:

Submerge the charcoal in the oil. Strain and set aside.


Place the potato-pepper cream in the center of the plate and top with the egg. Surround with the char-grilled octopus. Shape, using a spoon, a portion of the potato-chard mixture and finish the plate with the oils and Maldon salt.