Grilled Octopus with Papaya-Citrus Gastrique
Tenderized Mediterranean octopus served with a sophisticated sweet and sour papaya reduction and fennel salad.
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Ingredients
- 1 unit Whole Mediterranean Octopus (cleaned, approx 3-4 lbs)
- 2 cups Ripe Papaya (peeled, seeded, and cubed)
- 0.5 cup Champagne Vinegar
- 0.25 cup Granulated Sugar
- 0.5 cup Fresh Orange Juice
- 1 large Fennel Bulb (shaved paper-thin)
- 0.33 cup Extra Virgin Olive Oil
- 1 teaspoon Coriander Seeds (toasted and crushed)
- 0.25 cup Fresh Mint Leaves (chiffonade)
- 10 whole Black Peppercorns
- 2 leaves Bay Leaves
- 1 pinch Maldon Sea Salt(optional)
Instructions
- 1
Place the octopus in a large pot with bay leaves and peppercorns; cover with water and simmer at 180°F (82°C) for 60-90 minutes until a knife pierces the thickest part of the tentacle with zero resistance.
- 2
While the octopus simmers, create a gastrique by caramelizing the sugar in a heavy-bottomed saucepan until deep amber, then deglaze with champagne vinegar and orange juice.
- 3
Add the cubed papaya to the gastrique base and simmer on low heat for 15 minutes, then blend until completely smooth and pass through a fine-mesh chinois.
- 4
Remove the octopus from the poaching liquid, pat completely dry, and chill in the refrigerator for at least 30 minutes to firm up the skin.
- 5
Toss the shaved fennel with olive oil, mint, and crushed coriander seeds; season with salt and set aside to macerate slightly.
- 6
Brush the chilled octopus tentacles with olive oil and sear on a high-heat charcoal grill for 2-3 minutes per side until charred and crispy.
- 7
Spoon a vibrant circle of the papaya-citrus gastrique onto the center of each plate and place a grilled tentacle directly over the sauce.
- 8
Garnish with a mound of the fennel salad and a final sprinkle of Maldon sea salt for texture and contrast.
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