Charred Mediterranean Octopus with...Charred Mediterranean Octopus with Saffron-Potato Foam and Kalamata Soil

Tender slow-braised octopus, charred to perfection, served over a luxurious saffron-potato emulsion, accompanied by a bright fennel-citrus salad and textured black olive soil.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 120°C (250°F). Spread the pitted Kalamata olives on a baking sheet lined with parchment paper and dehydrate in the oven for 3 hours until completely dry. Once cooled, blitz in a spice grinder to achieve a textured 'olive soil' and set aside.

2. 02

   In a heavy-bottomed Dutch oven, place the octopus, halved garlic, and bay leaves. Cover with a tight-fitting lid. Cook over low heat in its own juices for about 1 hour, or until a paring knife easily inserts into the thickest part of the tentacle. Remove from heat, let cool in the liquid, then separate the tentacles and pat dry.

3. 03

   Meanwhile, boil the diced potatoes in salted water until fork-tender. In a small saucepan, gently warm the heavy cream with the saffron threads to infuse. Drain the potatoes and pass them through a fine potato ricer.

4. 04

   Vigorously whisk the saffron-infused cream and chilled butter into the warm potatoes. Pass the mixture through a fine chinois/sieve for an ultra-smooth texture. Transfer to a whipping siphon charged with one N2O cartridge, keeping it warm in a water bath.

5. 05

   In a medium bowl, toss the shaved fennel with the blood orange segments, fresh dill, 20 ml of extra virgin olive oil, and a squeeze of fresh orange juice. Season lightly with fleur de sel.

6. 06

   Heat a cast-iron skillet over high heat until smoking. Toss the octopus tentacles in the remaining olive oil. Sear the tentacles for 2-3 minutes per side until deeply charred and crispy on the edges.

7. 07

   To plate: Dispense a warm cloud of saffron-potato foam onto the center of each plate. Place a charred octopus tentacle on top. Nest a small bouquet of the fennel-citrus salad next to the octopus. Scatter the Kalamata olive soil around the plate, and finish with a drizzle of premium extra virgin olive oil.