Charred Octopus with Calabrian...Charred Octopus with Calabrian 'Nduja Emulsion

Tender, slow-braised octopus charred over open flames, served over a rich, fiery Calabrian 'nduja and chili emulsion, accompanied by crispy fingerling potatoes and a touch of fennel pollen.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed Dutch oven, combine the octopus tentacles, white wine, cork, black peppercorns, and bay leaves. Do not add water or salt. Cover tightly and simmer over low heat for 60 to 75 minutes until the octopus is fork-tender. Remove from heat and let cool in its own liquid.

2. 02

   While the octopus cooks, boil the halved fingerling potatoes in salted water until just tender (about 10 minutes). Drain and air-dry on a wire rack.

3. 03

   Prepare the emulsion: In a tall beaker using an immersion blender, combine the egg yolk, lemon juice, 'nduja paste, and Calabrian chili paste. Slowly drizzle in 100ml of grapeseed oil while blending continuously until a thick, vibrant red, fiery emulsion forms. Season with a pinch of sea salt and set aside at room temperature.

4. 04

   Heat 50ml of grapeseed oil in a cast-iron skillet over medium-high heat. Place the potatoes cut-side down and sear until extremely crispy and golden brown. Season with flaky sea salt and keep warm.

5. 05

   Preheat a grill or a grill pan to high heat. Remove the octopus from the braising liquid, pat completely dry, and lightly brush with a touch of oil. Sear the tentacles for 2-3 minutes per side until deeply charred and crispy on the edges.

6. 06

   To plate: Spoon a generous pool of the spicy 'nduja emulsion onto the center of each warm plate. Artfully arrange one charred octopus tentacle over the sauce. Intertwine with the crispy fingerling potatoes. Garnish with a dusting of wild fennel pollen and micro celery leaves. Serve immediately.