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Li’s Grilled Octopus with Cannellini Fabada and Yuzu-Piquillo Coulis

Li’s Grilled Octopus with Cannellini Fabada and Yuzu-Piquillo Coulis

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YIELD

8

Servings

Ingredients

  • 4 small octopus, halved


  • Infused Oil
  • 1,500 grams neutral oil

  • 30 grams fresh rosemary sprigs

  • 15 grams fresh thyme sprigs

  • 15 grams bittersweet paprika

  • 10 grams smoked paprika


  • Piquillo Yuzu Coulis
  • 400 grams piquillo peppers

  • 75 grams yuzu juice

  • 75 grams Tamari Soy Sauce

  • 50 grams infused oil (recipe above)

  • 25 grams sherry vinegar

  • 20 grams Sushi Sauce

  • 11 grams garlic

  • 2 grams salt


  • Octopus Cooking Liquid – Yields 2 quarts (1 cup per ½ octopus)
  • 1,000 grams Tamari Soy Sauce

  • 1,000 grams water

  • 500 grams Kotteri Mirin

  • 6 grams ground coriander

  • 30 grams Koji shio


  • Li’s Fabada
  • 30 grams blended oil

  • 300 grams Spanish onion, finely chopped

  • 200 grams Piquillo peppers, finely chopped

  • 30 grams ginger, finely chopped

  • 25 grams garlic, minced

  • 10 saffron threads

  • 5 grams bittersweet paprika

  • 3 grams ground caraway seeds

  • 3 grams ground cumin

  • 270 grams mushroom dashi

  • 80 grams Tamari Soy Sauce

  • 70 grams Kotteri Mirin

  • 3 (15-ounce) cans cannellini beans + 200 grams cannellini bean liquid from can

  • 12 grams koji

  • 6 bay leaves

  • 10 grams fresh thyme leaves

  • Kosher salt to taste

Directions

  • To prepare infused oil, place oil and herbs into medium pot. Slowly bring to a boil (a few bubbles only). Once herbs start to change color, remove from heat and whisk in both paprikas.
  • To prepare coulis, place all ingredients in a blender. Puree and blend until smooth. Strain through a chinois to remove any grainy pieces.
  • To prepare octopus cooking liquid, stir together all ingredients in mixing bowl and whisk until well incorporated.
  • To prepare octopus, place octopus tentacles in sous vide bags along with equal parts octopus cooking liquid and infused oil. Sous vide cook for 5 ½ to 6 hours at 174°F or 79°C. When finished cooking, shock in an ice bath.
  • To prepare fabada, heat oil in a large stockpot over medium heat. Add onion and sauté for 2 to 3 minutes or until translucent. Stir in peppers and ginger and sauté for 2 to 3 minutes more or until ginger is fragrant. Stir in garlic, saffron, paprika, caraway and cumin and cook for 2 minutes. Deglaze pan with dashi, soy sauce and mirin.
  • Add beans, bean liquid, koji, salt and sachet with bay and thyme leaves. Cook for 10 to 15 minutes or until beans are tender and the fabada is thick and saucy. Season with salt to taste.
  • Char octopus on a grill or teppanyaki until hot. Serve over fabada and garnish with coulis. Octopus may also be served sliced cold in salads.

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