Octopus Al La Plancha Recipe
Potato ndjua foam, marcona almond, guanciala vinaigrette, espelette pepper bottraga
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Ingredients
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Octopus
Potato 'nduja Foam
Marcona Almonds
Guanciale Vinaigrette
Bottraga
Method
Preparation of Octopus
- 1
Grill the Octopus
Clean the octopus and remove the beak. In a pot of boiling water, cook the octopus for 45 minutes until tender. Remove and let cool. Once cooled, brush with olive oil, sprinkle with salt and espelette pepper, and grill on high heat for about 5 minutes on each side until charred.
Preparation of Potato 'nduja Foam
- 2
Make the Foam
Peel and dice the potatoes. Boil in salted water until soft. Drain and blend with 'nduja, heavy cream, and butter until smooth and foamy. Season with salt to taste.
Preparation of Marcona Almonds
- 3
Preparation of Guanciale Vinaigrette
- 4
Make the Vinaigrette
Render guanciale in a small pan until crispy. Remove from heat, add red wine vinegar and olive oil, and whisk together. Season with black pepper.
Assembly
- 5
Plate the Dish
On a plate, spoon the potato 'nduja foam, place the grilled octopus on top, drizzle with guanciale vinaigrette, and finish with marcona almonds and bottraga sprinkled with espelette pepper.
