Charred Octopus with 'Nduja...Charred Octopus with 'Nduja Emulsion and Fermented Fresno Oil

A sophisticated exploration of heat featuring tender Spanish octopus, a spicy silken pork emulsion, and house-made fermented chili oil.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed pot, submerge octopus tentacles in white wine with garlic, 1 Fresno chili, and half the lemon zest. Simmer on low heat for 60-70 minutes until fork-tender. Drain and pat completely dry.

2. 02

   To make the Fresno oil: Gently heat the remaining Fresno chiles in grapeseed oil to 80°C (175°F) for 15 minutes. Allow to steep for 10 minutes, then strain through a chinois (fine-mesh sieve).

3. 03

   For the emulsion: Sauté diced shallots in a small pan until translucent. Add 'Nduja and stir until the fat renders and the paste softens. Incorporate the heavy cream and simmer for 3 minutes. Blend with a high-speed immersion blender until frothy and smooth.

4. 04

   Heat a cast-iron skillet over high heat with 1 tablespoon of the Fresno oil. Sear the octopus tentacles until deeply charred and crispy on the suckers, approximately 2-3 minutes per side.

5. 05

   To plate: Spoon a generous base of the warm 'Nduja emulsion onto the center of a warmed ceramic plate. Place the charred octopus tentacle elegantly atop the foam.

6. 06

   Finish the dish with a drizzle of the vibrant Fresno oil, a light dusting of smoked paprika, fresh lemon juice, and micro-cilantro for contrast.