- Yield: 16 servings
Red Wine-Braised Octopus With White Bean and Serrano Chorizo Ragout & Spring Pea Emulsion
Recipe courtesy of Timothy Smith, Executive Chef, Hideaway Beach Club (Marco Island, Fla.)
- Ingredients for the Braised Octopus
- Spanish octopus - 1 ea. (5-7 lbs)
- good red wine - 1 bottle, save the cork (Chef's note: We use Duckhorn Goldeneye Pinot Noir 2018)
- bulb of fennel - 1 ea., stalk removed, rough chop
- shallots - 2 ea., peeled, rough chop
- garlic cloves - 6 ea., smashed
- Stanislaus 7/11 Ground Tomatoes - 3 c.,
- kosher salt - 1 Tbsp.
- black pepper - 2 tsp., fresh ground
- Ingredients for the White Bean and Chorizo Ragout
- dry chorizo - 1 c. (Chef's note: preferably serrano chorizo)
- cannellini beans - 4 c., cooked
- thyme leaves - 1 Tbsp., fresh
- rosemary - 1 tsp., fresh, finely chopped
- garlic - 2 cloves, fresh, finely chopped
- chicken stock - 1/2 c.
- olive oil - 1 Tbsp.
- Ingredients for the Spring Pea Emulsion
- peas - 2 c., fresh, shucked, blanched and shocked
- lemon juice - .25 c., fresh
- lemon zest - 1 ea.
- kosher salt - 1 tsp.
- garlic-infused olive oil - .5 c. (Chef's note: We make ours by low-temp roasting garlic cloves in Spanish olive oil.)
Procedure for the Braised Octopus
- In a 6-qt. dutch oven, place all of the ingredients, including the wine cork. Cover and cook in a 275° F oven for 2-2.5 hours or until octopus is tender.
- Remove from the oven, uncover and let cool for 20-30 minutes.
- Remove octopus from braising liquid. Remove the head, and beak from the octopus, then carefully cut between each tentacle to separate them.
- Place on a rack to cool in the refrigerator until ready for service.
Procedure for the White Bean and Chorizo Ragout
- In a saute pan, sautee the chorizo in olive oil until the fat starts to render from the chorizo 1-2 minutes
- Add garlic, thyme and rosemary. Sautee 30 seconds more, then add the chicken stock and cannellini beans. Reduce heat to a simmer.
- Once the liquid is almost completely au sec, taste for seasoning and adjust to liking. Remove from heat for
Procedure for the Spring Pea Emulsion
- In the Vitamix blender, add all ingredients and puree until very smooth.
- Pass through a fine-mesh strainer, and put into a fine-tip squeeze bottle for service.
- Rub octopus tentacle with Spanish olive oil, salt and pepper and grill on char-broiler. Remove from heat and slice each tentacle into 4 smaller pieces.
- In the vessel of your choice, start by placing a portion of the white bean ragout down as the base of your dish.
- Place 2 of the pieces of octopus over the ragout, and decoratively place dots of the pea puree as desired for plate presentation.
- Garnish using fresh pea tendrils. You can also use a grilled lemon to garnish.