Restaurants›Ballast Point Brewing›Buffalo “wing” Tartar & Charred Spanish Octopus Recipe

Buffalo “wing” Tartar & Charred Spanish Octopus Recipe

Inspired by Ballast Point Brewing
Time1h 30m
Serves4

Masa de causa, nduja, sunny quail egg, rugbrod, salsa verde.

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Ingredients

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Tartar Base

Octopus Preparation

Method

Prepare the Octopus

1

Boil the Octopus

In a large pot, bring salted water to a boil. Add the Spanish octopus and simmer for about 45 minutes until tender. Remove from water and let cool.

2

Char the Octopus

Preheat a grill or grill pan over medium-high heat. Cut the cooled octopus into tentacle pieces. Brush with olive oil, season with salt and pepper, and grill for about 3-4 minutes on each side until charred.

Prepare the Tartar

3

Mix Tartar Ingredients

In a bowl, combine masa de causa and nduja. Mix until well combined to form a smooth tartar base.

4

Assemble the Dish

On each slice of rugbrod, spread a layer of the masa de causa and nduja mixture. Top with the charred octopus pieces. Cook quail eggs sunny-side-up and place one on top of each tartar. Drizzle salsa verde over the plate to serve.