Charred Mediterranean Octopus with...Charred Mediterranean Octopus with Saffron Potato Fondant and Smoked Pimentón Emulsion

A sophisticated interpretation of Galician flavors, featuring tender braised octopus, vibrant saffron-infused potato cylinders, and a silky smoked paprika foam.

Ingredients

Cooking Instructions

1. 01

   Place the octopus in a large dry pot over medium-high heat. Cover and let it release its own juices for 10 minutes. Add the white wine, garlic, and one bay leaf. Lower heat and simmer for 45-60 minutes until tender. Let cool in the liquid.

2. 02

   Using a circular pastry cutter, cut the potatoes into 2cm thick cylinders. Place them in a wide sauté pan with butter, salt, and 100ml of water infused with saffron. Simmer gently until the liquid has evaporated and the potatoes are tender and golden on the bottom.

3. 03

   For the emulsion: Whisk the egg yolk with lemon juice and smoked pimentón. Slowly drizzle in 150ml of olive oil while whisking vigorously (or using an immersion blender) until a thick, vibrant orange aioli forms. Season with salt.

4. 04

   Separate the octopus tentacles. Heat a cast-iron skillet with the remaining olive oil until smoking. Sear the tentacles for 2 minutes per side until deeply charred and crispy.

5. 05

   To plate: Place three saffron potato fondants in a triangle. Arrange one charred tentacle across the potatoes. Dot the plate with the pimentón emulsion and garnish with lemon zest, micro-herbs, and a sprinkle of Maldon salt.