Charred Octopus and Chorizo
Octopus is known all over the world and can be eaten as an appetizer in a salad or as a main course.
Charred Octopus and Chorizo
The flavor combination of charred octopus and dry-cured chorizo, pairs beautifully with Pinot Noir. This recipe calls for simmering water and oil together, a technique that creates an emulsion similar to a butter sauce. Amazing for a romantic dinner at home or for a casual dinner party with friends.
2 yellow onions, chopped
2 celery stalks, chopped
1 fennel bulb, chopped
1 leek, white part only, chopped
1 carrot, peeled and chopped
6 cups Fish Stock or bottled clam juice
¼ cup fine sea salt
3 bay leaves
1 tablespoon fennel seeds
1 teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
2 cloves garlic, thinly sliced
2 olive oil–packed anchovy fillets, minced
1 teaspoon smoked paprika
1 cup dried Italian butter beans, picked over, rinsed, and soaked overnight in 6 cups cold water in the refrigerator, or 2 (14-ounce) cans white beans, rinsed and drained
6 cups water, if using dried beans
½ cup Castelvetrano olives, pitted and quartered
4 ounces dry-cured Spanish-style chorizo, cut into ¼-inch-thick slices
½ cup extra-virgin olive oil
¼ cup chopped fresh Italian parsley
1½ pounds octopus
In a 4-quart soup pot, combine all of the court bouillon ingredients and bring to a simmer over medium heat.
Add the octopus, reduce the heat to low, and poach at the slowest simmer possible until the octopus is tender, about 1 hour. Do not allow the liquid to come to a boil or the outer flesh of the octopus will become mushy.
While the octopus is simmering, heat a sauté pan over medium heat.
Add the oil and garlic and saute , until the garlic begins to turn light golden, about 2 minutes.
Stir in the anchovies and remove from the heat. Let stand for 5 minutes, then stir in the paprika.
Transfer to a bowl large enough to accommodate the octopus.
When the octopus is tender, using tongs, remove it from the braising liquid and transfer it to a cutting board. Immediately cut into 6 equal portions and place in the marinade. Let stand at room temperature for 30 minutes. (The octopus can be prepared to this point up to 24 hours in advance. Cover and refrigerate, then let stand at room temperature for 1 hour before broiling.)
Drain the soaked beans.
In a 2-quart saucepan, combine the beans and the water and bring to a boil over medium heat.
Reduce the heat to low and simmer, uncovered, until tender, about 30 minutes, then stir in the 1 teaspoon salt and let stand for 10 minutes.
Drain the beans, reserving ½ cup of the cooking water.
in the same saucepan, heat the reserved cooking water (or ½ warm tap water if using canned beans) and the chorizo over medium heat until warm.
Add the cooked or canned beans, olives, and oil and simmer until the flavors meld and the liquids emulsify, 5 to 10 minutes.
Preheat the broiler.
While the beans and chorizo are simmering, remove the octopus from the marinade and place on a rimmed sheet pan.
Roast under the broiler, turning the pieces once, until the flesh begins to crisp and char on both sides, 5 to 10 minutes.
Transfer to a cutting board and cut each piece into thirds.
Stir the parsley and vinegar into the beans and season to taste with salt and pepper.
Ladle some of the beans onto each serving plate and arrange the octopus over the beans.
Garnish with the microgreens and serve immediately.