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

Name: Charred Octopus with 'Nduja-Sichuan Glaze and Saffron Aioli
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Mediterranean-Asian Fusion
Ingredients: 800g pre-braised octopus tentacles; 50g Calabrian 'Nduja paste; 1 tsp Sichuan peppercorns, toasted and finely ground; 1 tbsp wildflower honey; 1 tbsp aged soy sauce; 1 generous pinch of saffron threads; 1 large organic egg yolk; 200ml grapeseed oil; 1 tbsp fresh lemon juice; 2 fermented Fresno chilies, finely diced; 1 handful micro-cilantro for garnish

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Cuisine

Mediterranean-Asian Fusion

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Servings

⏱

Prep Time

30 mins

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Cook Time

45 mins

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Difficulty

Hard

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.

Mediterranean-Asian FusionHard

Ingredients

•800g pre-braised octopus tentacles

•50g Calabrian 'Nduja paste

•1 tsp Sichuan peppercorns, toasted and finely ground

•1 tbsp wildflower honey

•1 tbsp aged soy sauce

•1 generous pinch of saffron threads

•1 large organic egg yolk

•200ml grapeseed oil

•1 tbsp fresh lemon juice

•2 fermented Fresno chilies, finely diced

•1 handful micro-cilantro for garnish

Cooking Instructions

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.
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.
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.
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.
05
To plate, swipe a large spoonful of saffron aioli across each plate. Place the charred octopus on top.
06
Garnish with the finely diced fermented chilies and micro-cilantro. Serve immediately while the octopus is hot and the glaze is shimmering.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023