Pan-Roasted Mediterranean Octopus with...Pan-Roasted Mediterranean Octopus with Saffron-Lemon Gel and Smoked Cannellini Cream

An elevated Mediterranean centerpiece featuring tender braised and charred octopus, paired with a velvet-smooth smoked white bean cream, bright saffron fluid gel, and crisp olive pangrattato.

Ingredients

Cooking Instructions

1. 01

   Place octopus, white wine, 1 bay leaf, and half the garlic in a heavy Dutch oven over low heat. Cover tightly and simmer for 50-60 minutes until tender. Allow to cool completely in its braising liquid.

2. 02

   To make the saffron gel: Steep saffron threads in warm lemon juice for 15 minutes. Strain, add agar-agar, and bring to a gentle boil for 1 minute while whisking. Pour into a shallow tray and refrigerate until set firm. Blend the set gel in a high-speed blender until completely smooth; transfer to a squeeze bottle.

3. 03

   To make the bean purée: Blend cannellini beans, 40ml olive oil, remaining garlic, smoked paprika, and 50ml warm braising liquid in a high-speed blender until silky smooth. Pass through a fine mesh tamis sieve and season with sea salt.

4. 04

   To make the pangrattato: Heat 20ml olive oil in a skillet over medium heat. Toast breadcrumbs and minced olives together until golden brown and crispy, about 4-5 minutes. Drain on paper towels.

5. 05

   Pat the cooked octopus tentacles completely dry. Heat remaining olive oil in a cast-iron skillet over high heat until smoking. Sear octopus for 2 minutes per side until deeply charred and crisp.

6. 06

   To plate: Swipe a generous spoonful of warm smoked bean cream across each dish. Arrange a charred octopus tentacle over the cream. Dot with saffron-lemon gel, sprinkle with olive pangrattato, and finish with micro sea fennel.