Charred Octopus with Nduja...Charred Octopus with Nduja Emulsion & Fermented Habanero Oil

Tender Spanish octopus, charred to perfection, served over a rich Calabrian 'Nduja emulsion, drizzled with a vibrant fermented habanero oil, and finished with pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed pot, combine the white wine, 500ml of water, a pinch of salt, and the octopus tentacles. Bring to a gentle simmer, cover, and braise for 40 minutes until tender. Drain and pat dry.

2. 02

   To make the 'Nduja emulsion, sauté the minced shallot in a small saucepan until translucent. Add the 'Nduja paste, stirring to render the fat. Pour in the heavy cream, bring to a simmer for 3 minutes, then transfer to a high-speed blender and process until aerated, smooth, and velvety. Keep warm.

3. 03

   For the habanero oil, gently heat the grapeseed oil and fermented habaneros in a small saucepan to 60°C (140°F) and hold for 15 minutes to infuse. Transfer to a blender, pulse briefly, then strain through a coffee filter-lined sieve to yield a crystal-clear, fiery orange oil.

4. 04

   Preheat a cast-iron grill pan or binchotan charcoal grill to extremely high heat. Lightly brush the braised octopus tentacles with a touch of the habanero oil.

5. 05

   Sear the octopus tentacles for 2-3 minutes per side until deeply charred and crispy on the edges, while maintaining a tender interior.

6. 06

   To plate, spoon a generous pool of the warm 'Nduja emulsion onto the center of each plate. Gracefully drape a charred octopus tentacle over the emulsion.

7. 07

   Drizzle the vibrant habanero oil around the plate. Garnish with dots of pickled mustard seeds, micro coriander, and a final sprinkle of Maldon flaky sea salt.