Li’s Grilled Octopus with Cannellini Fabada and Yuzu-Piquillo Coulis
8
ServingsIngredients
4 small octopus, halved
Infused Oil1,500 grams neutral oil
30 grams fresh rosemary sprigs
15 grams fresh thyme sprigs
15 grams bittersweet paprika
10 grams smoked paprika
Piquillo Yuzu Coulis400 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 Fabada30 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.
