Charred Octopus with Calabrian...Charred Octopus with Calabrian Chili Agrodolce

Tender grilled octopus lacquered in a vibrant, spicy-sweet Calabrian chili reduction, served on a velvet-smooth parsnip purée with a smoked almond gremolata.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped parsnips and heavy cream. Simmer over medium heat until parsnips are completely tender, about 15-20 minutes.

2. 02

   Transfer the parsnip mixture to a high-speed blender and process until silky smooth. Season with fine sea salt and keep warm in a bain-marie.

3. 03

   Prepare the agrodolce by whisking together the Calabrian chili paste, honey, and red wine vinegar in a small bowl until emulsified.

4. 04

   Heat a heavy cast-iron skillet over high heat with a drizzle of olive oil. Sear the octopus tentacles until deeply charred and crisp on all sides, roughly 4 minutes per side.

5. 05

   Reduce the heat to medium-low. Pour the chili agrodolce into the pan, tossing the octopus constantly until the sauce reduces into a thick, glossy lacquer that coats the tentacles.

6. 06

   In a small bowl, toss the crushed smoked almonds, chopped parsley, and lemon zest to create the gremolata.

7. 07

   To plate, spoon a generous base of the parsnip purée onto the plate. Place the glazed octopus tentacle on top, and garnish with the almond gremolata and a few drops of the remaining glaze.