Charred Octopus with Smoked...Charred Octopus with Smoked Cannellini Cream & Chorizo-Saffron Emulsion

An elevated Mediterranean signature dish featuring tender braised octopus charred over open flame, served over silky smoked white bean velvet and finished with an aromatic Spanish chorizo-saffron emulsion.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed Dutch oven, combine octopus, 75ml white wine, 2 garlic cloves, and a drizzle of olive oil. Cover tightly and simmer over low heat for 50-60 minutes until tender. Remove tentacles and allow to cool.

2. 02

   For the bean purée: Combine cooked cannellini beans, remaining garlic, 30ml olive oil, smoked paprika, and a splash of warm water in a high-speed blender. Blend until silky smooth. Season with sea salt and keep warm.

3. 03

   For the emulsion: Render diced chorizo in a small saucepan over medium heat until crispy. Add remaining white wine and saffron threads, reducing the liquid by half. Remove from heat, then whisk in 40ml extra virgin olive oil and fresh Meyer lemon juice.

4. 04

   Prepare the salad garnish by tossing the paper-thin shaved fennel with lemon zest, crisp capers, a splash of olive oil, and sea salt flakes in a chilled bowl.

5. 05

   Heat a heavy cast-iron skillet or grill to smoking high heat. Coat chilled octopus tentacles lightly in olive oil and sear aggressively for 2 minutes per side until deeply caramelized with crispy edges.

6. 06

   To plate: Swipe warm smoked bean cream across each dish. Arrange charred octopus on top, spoon warm chorizo-saffron emulsion around the plate, and crown with the shaved fennel and caper salad.