Charred Octopus with 'Nduja-Sichuan...Charred Octopus with 'Nduja-Sichuan Glaze and Saffron Aioli

Tender Spanish octopus glazed with a fiery Calabrian 'Nduja and Sichuan peppercorn emulsion, served over a silky saffron-infused aioli for a complex, heat-driven experience.

Ingredients

Cooking Instructions

1. 01

   Bloom the saffron threads in the lemon juice for 10 minutes. In a bowl, whisk the egg yolk with the saffron-lemon mixture, then slowly drizzle in the grapeseed oil while whisking vigorously to create a thick saffron aioli. Season with salt and set aside.

2. 02

   In a small saucepan over low heat, melt the 'Nduja paste until it renders. Whisk in the honey, soy sauce, and ground Sichuan peppercorns until a smooth, glossy glaze forms.

3. 03

   Heat a heavy cast-iron skillet over high heat with a touch of oil. Sear the braised octopus tentacles until deeply charred and crispy on all sides, approximately 3-4 minutes.

4. 04

   Reduce the heat to medium and brush the 'Nduja-Sichuan glaze generously over the octopus. Turn frequently for 1 minute until the glaze is caramelized and tacky.

5. 05

   To plate, swipe a large spoonful of saffron aioli across each plate. Place the charred octopus on top.

6. 06

   Garnish with the finely diced fermented chilies and micro-cilantro. Serve immediately while the octopus is hot and the glaze is shimmering.