Charred Octopus with Nduja...Charred Octopus with Nduja Emulsion & Squid Ink Tuile

A sophisticated Italian coastal dish balancing the smoky char of tender octopus with the spicy heat of Calabrian Nduja and the delicate crunch of squid ink lace.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed pot, combine the octopus tentacles, white wine, garlic, thyme, and lemon halves. Cover and simmer over very low heat in its own juices for 60-70 minutes until tender when pierced with a knife.

2. 02

   Remove the octopus from the pot and let it cool. Once cool, trim any excess gelatinous skin if desired, but keep the suction cups intact for texture.

3. 03

   Prepare the Nduja emulsion: In a small saucepan, bring the heavy cream and Nduja to a gentle simmer. Whisk until the Nduja has fully incorporated. Use an immersion blender to emulsify until perfectly smooth, then pass through a fine-mesh chinois. Keep warm.

4. 04

   Make the squid ink tuile: Whisk the water, flour, neutral oil, and squid ink in a bowl until an emulsified batter forms.

5. 05

   Heat a small non-stick pan over medium-high heat. Pour 2 tablespoons of the tuile batter into the dry pan. Let it bubble and fry until the water evaporates and a lace-like structure forms. Carefully lift with a small spatula and drain on paper towels.

6. 06

   Finish the octopus: Heat a cast-iron skillet until smoking hot with a touch of oil. Sear the octopus tentacles for 2-3 minutes per side until a deep, dark char is achieved.

7. 07

   Assembly: Spoon a generous circle of Nduja emulsion onto the center of a warmed plate. Place a charred tentacle on top. Garnish with shards of the squid ink tuile and a precise dusting of fennel pollen.