Charred Spanish Octopus with...Charred Spanish Octopus with Habanero-Yuzu Kosho and Pimentón Emulsion

A masterclass in heat and acidity, featuring tender braised octopus finished over high heat, paired with a vibrant, fermented habanero-citrus paste and a silky smoked paprika oil.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed pot, combine octopus, white wine, garlic, and a pinch of salt. Cover tightly and simmer over low heat for 75-90 minutes until tender. Let cool in the liquid.

2. 02

   Prepare the Habanero-Yuzu Kosho by pounding the minced habaneros, lime zest, and a teaspoon of salt into a fine paste using a mortar and pestle. Stir in the yuzu juice and set aside to infuse.

3. 03

   To make the Pimentón Emulsion, whisk the egg yolk with smoked paprika. Slowly drizzle in 150ml of grapeseed oil while whisking constantly until a thick, vibrant red aioli forms.

4. 04

   Remove the octopus from the liquid and pat extremely dry. Toss with remaining grapeseed oil.

5. 05

   Sear the octopus on a screaming hot cast-iron grill pan for 2 minutes per side until deeply charred and crispy.

6. 06

   Slice the octopus on a bias. Plate by dotting the Habanero-Yuzu Kosho and Pimentón Emulsion around the plate, finishing with a sprinkle of Maldon salt.