Charcoal-Grilled Octopus with Smoked...Charcoal-Grilled Octopus with Smoked Potato Mousseline and Saffron-Piquillo Emulsion

Tender Spanish octopus, charred over high heat, served over a velvety, applewood-smoked potato mousseline and a vibrant saffron-infused piquillo pepper emulsion.

Ingredients

Cooking Instructions

1. 01

   In a large stockpot, combine the halved onion, garlic, bay leaves, white wine, and 2 liters of water. Bring to a gentle simmer.

2. 02

   Holding the octopus by its head, dip the tentacles into the simmering water three times for 5 seconds each to curl them beautifully. Submerge the entire octopus, cover, reduce heat to low, and simmer gently for 45 to 50 minutes until tender. Let cool in the poaching liquid, then slice into individual tentacles and pat dry.

3. 03

   Meanwhile, boil the Yukon Gold potatoes in heavily salted water until fork-tender. Drain and immediately pass them twice through a fine potato ricer or tamis sieve into a warm bowl for an ultra-fine texture.

4. 04

   Vigorously whip the warm potatoes while gradually adding the cold cubed butter and heavy cream. Season with the Applewood smoked sea salt. Pass through a fine sieve once more if necessary to achieve a silky mousseline texture. Keep warm.

5. 05

   For the emulsion, place the piquillo peppers, steeped saffron with its liquid, egg yolk, and lemon juice into a high-speed blender. Blend on high until completely smooth. With the motor running on medium speed, slowly drizzle in the grapeseed oil in a thin stream until a thick, glossy emulsion forms. Season with fine sea salt to taste.

6. 06

   In a small saucepan, heat 2 cm of grapeseed oil to 180°C. Fry the capers for 1-2 minutes until they blossom and become crispy. Drain on paper towels.

7. 07

   Preheat a cast-iron grill pan or charcoal grill to smoking hot. Lightly brush the octopus tentacles with olive oil and sear for 2-3 minutes per side until a deep, dark char is achieved on the edges.

8. 08

   To plate, spoon a generous pool of the warm smoked potato mousseline in the center of the plate. Artfully swoop the saffron-piquillo emulsion alongside it. Rest a charred octopus tentacle on top. Garnish with the crispy capers, micro sea fennel, and a touch of flaky sea salt.