Charred Octopus with N'duja-Saffron...Charred Octopus with N'duja-Saffron Emulsion and Fermented Chili Oil

Tender braised octopus finished over charcoal, paired with a spicy Calabrian N'duja vinaigrette, saffron-infused potato fondant, and crisp Fresno chilis.

Ingredients

Cooking Instructions

1. 01

   In a large pot, simmer the octopus with garlic, one Fresno chili, and salt in its own juices over low heat for 60-70 minutes until tender. Allow to cool in the liquid.

2. 02

   In a small saucepan, gently melt the N'duja over low heat until the fat renders. Whisk in the saffron and sherry vinegar to create a broken vinaigrette.

3. 03

   Confit the potato rounds in olive oil with the Pimentón at 90°C until fork-tender, then sear the flat sides in a hot pan until golden brown.

4. 04

   Remove octopus from the liquid and pat dry. Brush with olive oil and char over a high-heat grill or cast-iron skillet until a smoky crust forms (approx. 2-3 mins per side).

5. 05

   Place the potato fondants on the plate, top with a charred octopus tentacle, and generous spoonfuls of the N'duja-saffron emulsion.

6. 06

   Garnish with shaved raw Fresno chilis and micro-cilantro to add fresh heat and acidity.