Charred Spanish Octopus with...Charred Spanish Octopus with Smoked Rocoto Emulsion and Szechuan Chili Crisp

Tender braised Spanish octopus charred over ultra-high heat, served atop a creamy, smoky Rocoto chili emulsion and finished with aromatic homemade Szechuan chili crisp and bright pickled kumquats.

Ingredients

Cooking Instructions

1. 01

   Prepare pickled kumquats: Simmer rice vinegar, mirin, and 1 tablespoon of sugar until sugar dissolves. Pour over sliced kumquats in a heatproof glass jar and submerge. Let steep at room temperature for at least 30 minutes.

2. 02

   Braise octopus: Submerge cleaned tentacles into a pot of simmering water salted like the sea. Cook gently for 40-45 minutes until tender when pierced with a cake tester. Remove, pat completely dry, and let chill in the refrigerator.

3. 03

   Craft Szechuan chili crisp: In a small saucepan, heat grapeseed oil with garlic, ginger, and cracked Szechuan peppercorns to 160°C (320°F). Maintain heat for 3 minutes until garlic is light golden. Pour hot oil through a sieve over gochugaru flakes in a heatproof bowl. Re-add crisped garlic/ginger back into chili oil; cool completely.

4. 04

   Make Rocoto emulsion: In a high-speed blender, combine egg yolks, rocoto paste, and 1 tablespoon of lemon juice. While blending on low, slowly drizzle in 100ml of the infused chili oil until a glossy, thick spicy emulsion forms. Season with fine salt.

5. 05

   Char octopus: Heat a cast-iron skillet or charcoal grill until smoking hot. Toss chilled octopus in 1 tablespoon of chili oil. Sear for 2 to 3 minutes per side without moving until deeply charred and crisp on the exterior.

6. 06

   Plating: Swoosh a generous spoonful of Rocoto emulsion across warmed plates. Arrange charred octopus tentacles on top. Drizzle with fiery Szechuan chili crisp and garnish with pickled kumquats and micro cilantro.