Charred Octopus with 'Nduja...Charred Octopus with 'Nduja Emulsion and Calabrian Chili Agrodolce

A sophisticated play on heat featuring tender braised octopus, the smoky spice of Calabrian 'nduja, and a vibrant chili-infused honey reduction.

Ingredients

Cooking Instructions

1. 01

   In a large pot, simmer the octopus in its own juices with a splash of wine and peppercorns for 60-70 minutes until tender. Drain and pat dry.

2. 02

   For the agrodolce: Combine honey, red wine vinegar, and Calabrian chili paste in a small saucepan. Reduce over medium heat until a syrupy consistency is achieved.

3. 03

   For the 'nduja emulsion: Sauté shallots in a pan until translucent. Add the 'nduja, breaking it down until the oils render. Deglaze with white wine and reduce by half. Whisk in cold butter cubes one by one to create a glossy, spicy sauce.

4. 04

   Brush the octopus tentacles with olive oil and dust with smoked paprika. Sear in a screaming hot cast-iron skillet or over charcoal until deeply charred and crisp.

5. 05

   Spread a generous spoonful of 'nduja emulsion on the plate. Place the charred tentacle on top. Drizzle with the chili agrodolce and finish with lemon zest and micro-herbs.