Szechuan & Chili-Glazed Octopus...Szechuan & Chili-Glazed Octopus with Habanero Fluid Gel and Corn Velvet

Charred tender Spanish octopus coated in a fiery, numbing Szechuan-chili glaze, set over a velvety smoked sweet corn puree and accentuated with bright habanero fluid gel.

Ingredients

Cooking Instructions

1. 01

   Braise the octopus tentacles in a sealed vessel with aromatics at 90°C (194°F) for 1 hour until tender, then cool completely in their liquid.

2. 02

   For the corn puree, sauté sweet corn in butter until soft. Add heavy cream, bring to a simmer, then transfer to a high-speed blender and process until silk-smooth. Pass through a fine chinois and season with salt.

3. 03

   To make the habanero gel, simmer habaneros with 150ml water and lime juice for 5 minutes. Blend, strain, return liquid to heat, and whisk in agar-agar. Bring to a boil for 1 minute, pour into a shallow dish, and chill until set. Blend the set gel into a smooth fluid gel and transfer to a squeeze bottle.

4. 04

   Whisk together ground Szechuan peppercorns, chili crisp oil, black vinegar, and honey to create the spicy glaze.

5. 05

   Sear the octopus tentacles on a smoking hot plancha or cast-iron skillet with oil until charred on all sides. Baste heavily with the chili glaze in the last minute of cooking until caramelised.

6. 06

   To plate, swoosh a warm pool of corn velvet across each plate. Gently nestle a charred octopus tentacle on top, dot with habanero fluid gel, and finish with micro cilantro blossoms.