Charred Octopus with Calabrian...Charred Octopus with Calabrian Chili Emulsion and 'Nduja Gastrique

Tender poached and charred octopus tentacles served alongside a rich, spicy 'nduja gastrique, vibrant Calabrian chili emulsion, and crispy confit fingerling potatoes.

Ingredients

Cooking Instructions

1. 01

   In a large pot, submerge the octopus in salted water with a splash of white wine, a bay leaf, and peppercorns. Simmer gently for 45-50 minutes until tender. Let cool completely in its cooking liquid, then separate the tentacles and pat dry.

2. 02

   For the Calabrian chili emulsion, blend the drained chilies, egg yolk, and lemon juice in a high-speed blender until smooth. With the motor running, slowly drizzle in the grapeseed oil until a thick, vibrant orange mayonnaise forms. Season with salt and transfer to a squeeze bottle.

3. 03

   For the gastrique, render the 'nduja in a small saucepan over medium heat for 3 minutes. Add the wildflower honey and sherry vinegar, stirring to dissolve. Pour in the chicken stock and simmer until reduced by half. Strain through a fine-mesh chinois and keep warm.

4. 04

   Place fingerling potatoes in a small pot with duck fat. Cook over low heat (90°C) for 25 minutes until tender. Drain, gently crush each potato, and sear in a hot pan until incredibly crispy on all sides.

5. 05

   Heat a cast-iron skillet until smoking hot. Drizzle the octopus tentacles with oil and sear them for 2 minutes per side using a heavy press to achieve a deep, charred crust.

6. 06

   To assemble, spoon a pool of warm 'nduja gastrique onto the plate. Arrange the crispy potatoes and charred octopus on top. Dot with the Calabrian chili emulsion, and garnish with micro cilantro and flaky sea salt.