Oktodogs - hot dogs with octopus

25 minutes

Leicht

3 persons

Oktodogs are the result of a creative fusion of traditional cuisine and innovative ideas. Inspired by the love of seafood cuisine and a passion for hot dogs, resourceful food enthusiasts have developed this unique creation. The recipe is perfect for barbecues with friends and family. Find out how this works best in our Octopus How To.

Ingredients

3 pre-cooked octopus arms
3 brioche hot dog buns
5 green onions
100 g mayonnaise
40 ml Sriracha chili sauce
4 pickles
1 lemon
6 tbsp fried onions
40 ml olive oil for frying
1 tbsp butter
3 pinches smoked paprika powder
Salt

Corbs from HONEST CATCH

Corbs likes kebabs, hot yoga and the Wu-Tang Clan. Cooking or eating out - both, but in a relaxed way!

Preparation

Thaw the octopus arms overnight and then rinse them in cold water.
Slice the greens of the spring onions and pickles and set aside: Mix together the mayo and Sriracha sauce.
Halve the brioche buns and fry them on the grill or in a pan with butter on the inside until golden brown.
Fry the pulp arms until crispy in olive oil on the grill in a non-stick pan for about 5 minutes on each side.
Spread the brioche buns with the Sriracha mayo, add the crispy octopus arms and garnish with the spring onion rings, cucumbers and fried onions. Season with salt and lemon.

Sprinkle generously with smoked paprika. This gives the Oktodog a smoky and special note that goes perfectly with the Pulpo and especially on the grill comes to the fore. Instructions for the correct preparation can be found in our Octopus How To.