Spicy Papaya and Octopus Salad with Balsamic Glaze
Tenderized octopus paired with compressed papaya and a reduction of aged balsamic vinegar.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1.5 kg Large Mediterranean Octopus
- 1 large Ripe Papaya
- 250 ml Aged Balsamic Vinegar of Modena
- 2 pieces Bird's Eye Chili
- 100 ml Extra Virgin Olive Oil
- 3 tablespoons Fresh Lime Juice
- 1 teaspoon Maldon Sea Salt
- 0.5 cup Fresh Cilantro Micro-greens
- 1 tablespoon Black Peppercorns
- 3 pieces Bay Leaves
- 4 cloves Clove Garlic
Instructions
- 1
Place the octopus in a dry pot over low heat with garlic, bay leaves, and peppercorns; allow it to simmer in its own juices for 45-60 minutes until tender.
- 2
While the octopus cooks, simmer the balsamic vinegar in a small saucepan over low heat until reduced by two-thirds into a thick, syrupy glaze.
- 3
Peel and slice the papaya into uniform 1-inch cubes, then place them in a vacuum sealer bag with a splash of lime juice and compress at high pressure to intensify the flavor and texture.
- 4
Once the octopus is tender, remove it from the pot, separate the tentacles, and chill them immediately in an ice bath to firm the skin.
- 5
Whisk together the olive oil, finely minced bird's eye chilies, lime juice, and sea salt to create a vibrant spicy vinaigrette.
- 6
Char the octopus tentacles on an extremely hot grill or cast-iron skillet for 2 minutes per side until the suckers are crispy and caramelized.
- 7
Slice the charred octopus into medallions and toss gently with the compressed papaya cubes and half of the spicy vinaigrette.
- 8
Plate the salad using a ring mold, drizzle with the balsamic reduction, and garnish with cilantro micro-greens and a final pinch of sea salt.
Ratings & Reviews
No ratings yet
