Braised Octopus
Stuffed Jimmy Nardello Pepper, Burnt Lemon, Romesco Sauce, and Salsa Tinta
Chef Eric Bolyard of Compagnie des Vins Surnaturels | New York
Yield: 8 to 12 servings
Adapted by StarChefs | october 2019
INGREDIENTS:
Ajo Relish:
2.7 kilograms extra virgin olive oil
1.36 kilograms peeled garlic, blitzed in a food processor
75 grams smoked pimentón
125 grams sweet pimentón
200 grams sugar
75 grams salt
350 milliliters Sherry vinegar
Braised Octopus:
Six 2-3 kilogram octopuses, cleaned
Salt
Olive oil
3 large Spanish onions, peeled and halved
3 heads garlic, halved horizontally
2.25 liters dry red wine
18 grams fresh bay leaves
Squid Ink Rice:
Extra virgin olive oil
1.8 kilograms small diced Spanish onion
450 grams peeled garlic, blitzed in a food processor
18 grams fresh bay leaves
50 grams smoked pimentón
1 kilogram bomba rice
200 grams squid ink
500 milliliters white wine
METHOD:
For Ajo Relish:
In a medium pot over low heat, combine oil, garlic, and pimentón. Heat to just below a simmer— no bubbles should surface. Cook 2 hours, until garlic is confited and very soft. Add sugar, salt, and vinegar. Cook 1 hour more. Remove from heat and cool to room temperature.
For the Braised Octopus:
Separate octopus arms, placing smaller and larger arms in separate hotel pans. Cover octopus arms in salt and toss to thoroughly coat; cure 7 minutes. Rinse arms in cold water and drain thoroughly. Heat a cast iron pan over high heat, add a few drops of olive oil, and char onions and garlic on one side until completely black. To a medium pot, add 750 milliliters wine and cook off the alcohol without reducing more than necessary. Add smaller octopus arms to the pot and cover with water. Add 6 grams bay leaves, 2 garlic halves, and 2 onion halves. In a large pot, add remaining wine and cook off alcohol without reducing more than necessary. Add larger octopus arms to the pot and cover with water. Add remaining bay leaves, garlic, and onion. Bring both pots to a slow simmer and then immediately turn heat down so that only steam is coming off the surface of the braising liquid. After an hour, poke the octopus with a cake tester every 20 minutes to test for doneness. It’s ready when there’s almost no resistance and the arms gently fall from the cake taster. Remove from heat and cool to room temperature before gently transfering the arms to a storage container. Reserve 3 liters of braising liquid.
For the Squid Ink Rice:
In a saucepot, warm 1.8 liters reserved octopus braising liquid. In a separate saucepot over low flame, combine olive oil, onion, garlic, and bay leaves. Cook to a soft, sofrito-consistency. Add pimentón and toast without burning. Add rice and toast 2 minutes. Increase heat, add squid ink, and heat aggressively without burning. Use a wooden spoon to scrape the bottom of the pan. Pour in wine and cook off alcohol. Add octopus braising liquid in 250 gram additions, stirring intermittently to prevent scorching. Check doneness of rice often. When rice is still toothsome and slightly al dente, remove from heat and transfer to 2 half-sheet trays lined with parchment paper; cool.
To Assemble and Serve:
Gently warm 4 to 6 Braised Octopus arms, along with a few spoonfuls of Squid Ink Rice. Plate rice in the center of a plate, top with octopus, and spoon Ajo Relish on top of and around octopus.
