Charred Octopus with Recado...Charred Octopus with Recado Negro, Sweet Potato Purée, and Lime Gel

An elevated Mexican dish featuring tender octopus glazed in rich, smoky recado negro, served over a velvety habanero-infused sweet potato purée with tart lime gel and crisp pickled radish.

Ingredients

Cooking Instructions

1. 01

   Braise the octopus: Place tentacles in a heavy pot with aromatics, cover with water, simmer gently for 1 hour until tender, then drain and cool completely.

2. 02

   Make the lime gel: Heat 100ml lime juice, 20ml water, and sugar in a small saucepan. Whisk in agar-agar and bring to a rolling boil for 1 minute. Pour into a flat container and chill until completely set. Blend the gel in a high-speed blender until silky smooth, then transfer to a squeeze bottle.

3. 03

   Prepare the purée: Steam diced sweet potatoes until soft. Transfer to a blender with charred habanero, butter, and Mexican crema. Blend until smooth, season with salt, and pass through a fine-mesh tamis sieve.

4. 04

   Quick-pickle the radishes: Combine white vinegar, 50ml warm water, a pinch of salt, and a pinch of sugar. Submerge radish slices for 20 minutes, then drain.

5. 05

   Glaze and sear octopus: Mix Recado Negro paste with olive oil. Generously coat cooled octopus tentacles. Heat a cast-iron skillet or grill over very high heat and sear the octopus for 2-3 minutes per side until charred and fragrant.

6. 06

   Plate the dish: Spread a smooth swoosh of warm sweet potato purée on each plate. Slice charred octopus and lay across the purée. Dot with lime gel, arrange pickled radishes, and garnish with micro cilantro and flakes of Maldon sea salt.