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

Name: Charred Octopus with N'duja-Saffron Emulsion and Fermented Chili Oil
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4
Ingredients: 1 kg Large Spanish octopus tentacles, cleaned; 100g Spicy Calabrian N'duja sausage; 50ml Aged sherry vinegar; 1 generous pinch of Persian saffron threads; 300g Fingerling potatoes, sliced into 1-inch rounds; 2 Fresno chilis, thinly shaved on a mandoline; 4 Garlic cloves, smashed; 100ml Premium extra virgin olive oil; 1 tsp Smoked Spanish Pimentón de la Vera; 1 small handful micro-cilantro for garnish

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Cuisine

Modern Mediterranean

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Servings

⏱

Prep Time

45 mins

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Cook Time

90 mins

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Difficulty

Hard

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

Modern MediterraneanHard

Ingredients

•1 kg Large Spanish octopus tentacles, cleaned

•100g Spicy Calabrian N'duja sausage

•50ml Aged sherry vinegar

•1 generous pinch of Persian saffron threads

•300g Fingerling potatoes, sliced into 1-inch rounds

•2 Fresno chilis, thinly shaved on a mandoline

•4 Garlic cloves, smashed

•100ml Premium extra virgin olive oil

•1 tsp Smoked Spanish Pimentón de la Vera

•1 small handful micro-cilantro for garnish

Cooking Instructions

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.
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.
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.
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).
05
Place the potato fondants on the plate, top with a charred octopus tentacle, and generous spoonfuls of the N'duja-saffron emulsion.
06
Garnish with shaved raw Fresno chilis and micro-cilantro to add fresh heat and acidity.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023