Charred Octopus with Fermented...Charred Octopus with Fermented Habanero-Yuzu Emulsion and Crispy Chorizo Soil

Tender braised octopus seared over high heat, served atop a vibrant fermented habanero and yuzu kosho emulsion, finished with smoky chorizo soil, charred scallion oil, and micro shiso.

Ingredients

Cooking Instructions

1. 01

   Vacuum-seal the octopus tentacles with a splash of sherry vinegar, a pinch of sea salt, and half the smoked pimentón. Cook sous-vide at 77°C (170°F) for 4 hours (or gently braise sub-simmer in a covered pot for 60 minutes) until knife-tender. Shock in ice water and pat thoroughly dry.

2. 02

   Render the minced spicy chorizo in a pan over medium-low heat until crisp and dark amber. Remove the chorizo crisps with a slotted spoon. Toast the panko in the reserved spicy rendered fat until deep golden. Fold together the chorizo and panko, season with fine sea salt, and drain on paper towels to create the crisp chorizo soil.

3. 03

   In a tall blending cylinder, combine egg yolks, yuzu juice, fermented habanero paste, and a pinch of salt. Emulsify while slowly streaming in the grapeseed oil until an ultra-smooth, glossy, fiery emulsion forms. Adjust acidity with drops of sherry vinegar if needed, and transfer to a squeeze bottle.

4. 04

   Sear the maitake clusters in a smoking-hot cast-iron skillet with a touch of oil until deeply caramelized and tender at the stems. Season with sea salt and reserve warm.

5. 05

   Heat a heavy plancha or cast-iron skillet over maximum heat with a light film of high-smoke-point oil. Hard-sear the cooked octopus tentacles for 90 seconds per side until heavily blistered and charred on the suckers without overcooking the core.

6. 06

   To plate, swipe an arc of spicy habanero-yuzu emulsion across each pre-warmed plate. Place the charred octopus tentacle dynamically atop the emulsion. Scatter clusters of roasted maitake mushrooms and spoon the crunchy chorizo soil alongside. Dot with charred scallion oil, dust with remaining pimentón, and finish with fleur de sel and micro shiso leaves.