Charred Octopus with Saffron-Infused...Charred Octopus with Saffron-Infused Potato Cloud and Chorizo Soil

A sophisticated Mediterranean masterpiece featuring tenderized octopus, silky saffron-potato emulsion, and a savory chorizo crumble finished with a bright preserved lemon vinaigrette.

Ingredients

Cooking Instructions

1. 01

   In a large pot, simmer the octopus with the white wine, a cork (to help tenderize), and enough water to cover for 60-75 minutes until tender. Let cool in the liquid.

2. 02

   Prepare the Saffron Cloud: Boil potatoes in salted water until soft. Pass through a fine mesh tamis. Infuse the heavy cream with saffron over low heat, then fold into the potatoes until smooth. Transfer to an iSi siphon charged with two N2O cartridges and keep warm in a water bath.

3. 03

   Create the Chorizo Soil: In a cold pan, add the minced chorizo. Gradually increase heat to medium, rendering the fat until the chorizo is completely crisp. Drain on paper towels and pulse in a spice grinder to a coarse sand texture.

4. 04

   Vinaigrette: Whisk the olive oil, preserved lemon, and fresh oregano. Season with a pinch of smoked paprika and sea salt.

5. 05

   The Char: Separate the octopus tentacles. Heat a cast-iron skillet with a touch of olive oil until smoking. Sear the tentacles for 2 minutes per side until deeply charred and crisp. Dust with a hint of smoked paprika.

6. 06

   Assembly: Dispense a circular pillow of saffron potato foam in the center of a warm plate. Place a charred tentacle over the foam. Sprinkle the chorizo soil around the base and drizzle the preserved lemon vinaigrette over the octopus.