Charred Octopus Recipe
soy-ginger sauce, roasted chipotle butternut squash pureé, orange balsamic reduction, garlic shimeji, fingerling lime
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Ingredients
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Octopus
Soy-Ginger Sauce
Roasted Chipotle Butternut Squash Purée
Orange Balsamic Reduction
Garlic Shimeji
Garnish
Method
Prepare the Octopus
- 1
Clean and Cook the Octopus
Rinse the octopus under cold water. In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Remove from water and let cool slightly.
- 2
Make the Soy-Ginger Sauce
- 3
Combine Ingredients
In a small bowl, mix together soy sauce, grated ginger, sesame oil, honey, and rice vinegar until well combined. Set aside.
Prepare the Roasted Chipotle Butternut Squash Purée
- 4
Roast the Squash
Preheat the oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, black pepper, and chipotle in adobo. Spread on a baking sheet and roast for 25-30 minutes until tender.
- 5
Blend into Purée
Transfer the roasted squash to a blender and puree until smooth. Adjust seasoning if necessary. Keep warm.
Make the Orange Balsamic Reduction
- 6
Simmer Ingredients
In a small saucepan, combine balsamic vinegar, fresh orange juice, and orange zest. Bring to a simmer over medium heat and reduce until thickened, about 15-20 minutes. Set aside.
Sauté Garlic Shimeji
- 7
Plate the Dish
- 8
Assemble the Plate
On a serving plate, spread a layer of the roasted butternut squash purée. Arrange the charred octopus on top, drizzle with soy-ginger sauce, and finish with the orange balsamic reduction. Garnish with sautéed garlic shimeji and fingerling limes.