Charred Octopus with Nduja-Infused...Charred Octopus with Nduja-Infused Emulsion & Calabrian Chili Gremolata

Tender braised octopus finished over high heat, paired with a rich, fiery Nduja butter sauce and a zesty chili-parsley gremolata.

Ingredients

Cooking Instructions

1. 01

   Place the cleaned octopus in a heavy-bottomed pot without water. Cover and braise on low heat for 60-90 minutes in its own juices until a knife slides easily into the thickest part. Let it cool in its liquid.

2. 02

   For the Nduja emulsion: Sauté minced shallots in a small saucepan with a touch of oil until translucent. Deglaze with white wine and reduce by two-thirds. Whisk in the Nduja until fully incorporated, then slowly whisk in the chilled butter cubes to create a glossy, stable emulsion. Keep warm over a very low heat.

3. 03

   Create the Spicy Gremolata: In a small bowl, combine the finely chopped parsley, lemon zest, one microplaned garlic clove, and the Calabrian chili paste. Stir in olive oil and a pinch of sea salt.

4. 04

   Separate the octopus tentacles and discard the head. Pat dry completely. Rub the tentacles with smoked paprika and a drizzle of olive oil. Sear in a screaming hot cast-iron skillet for 2-3 minutes per side until deeply charred and crisp.

5. 05

   To plate: Spoon a generous circle of the Nduja emulsion onto the center of a warm plate. Arrange two charred tentacles atop the sauce. Finish with a heavy dusting of the gremolata and a final squeeze of lemon juice.