Charred Octopus
Batata Harra Pavé, Harra Spice, Tahini Ajo Blanco, Pimentón Aioli, Fresh Herbs
Chef Satinder Vij of Ilili DC | Washington, D.C.
Yield: 4 servings
“This dish unites Lebanese and Spanish flavors by pairing smoky, charred octopus with a spiced batata harra pavé and blending ajo blanco with tahini for additional creaminess. The Sherry Vinegar PDO from Spain introduces a sharp, tangy note that enhances the smoky octopus and balances the creamy tahini, while fresh herbs bring a bright finish. The result is a balanced, cross-cultural experience, marrying smoky, garlicky, tangy, and earthy elements with vibrant freshness.” — Chef Satinder Vij
Adapted by StarChefs | December 2024 | Photo: Cameron WhitmAn
INGREDIENTS
Octopus:
One 5-pound octopus
40 grams diced celery
40 grams diced shallots
1 cup extra virgin olive oil
2 tablespoons kosher salt
4 cloves garlic
2 bay leaves
2 sprigs savory
Tahini Ajo Blanco:
110 grams tahini
60 grams Marcona almonds
55 grams lemon juice
1 clove garlic
70 grams stale bread, crust removed and diced
5 grams kosher salt
35 grams Sherry Vinegar PDO from Spain
27 grams olive oil
Batata Harra Pavé:
3 russet potatoes, peeled and thinly sliced
5 grams kosher salt
Harra Spice Mix:
¼ cup Aleppo pepper
2 tablespoons sumac
2 teaspoons cumin powder
2 tablespoons kosher salt
Zest of 2 lemons
Pimentón Aïoli:
30 grams garlic cloves
25 grams Dijon mustard
20 grams Sherry Vinegar PDO from Spain
2 egg yolks
2 teaspoons kosher salt
1 tablespoon smoked pimentón
150 grams extra virgin olive oil
To Assemble and Serve:
Sherry Vinegar PDO from Spain
Olive oil
Kosher salt
Oil for frying
Mint
Parsley
Fennel fronds
Lemon juice
Extra virgin olive oil
METHOD
For the Octopus:
Heat oven to 400°F. In a braising pan, combine all ingredients and cover with enough water to submerge. Cover with aluminum foil and cook 70 minutes. Let cool in braising liquid, then drain. Remove and discard octopus head, then let octopus cool on a wire rack. Once cool, refrigerate until no excess liquid remains.
For the Tahini Ajo Blanco:
In a blender, combine tahini, almonds, lemon juice, garlic, 47 grams water, and 100 grams ice cubes. Blend on high speed until a milk-like consistency is achieved. Add bread and blend until smooth. Season with salt. Add Sherry Vinegar PDO from Spain and olive oil. Blend until mixture is fully emulsified. Pass through a chinois, then transfer to an airtight container and refrigerate.
For the Batata Harra Pavé:
Heat oven to 325°F. On a sheet tray, toss potatoes with salt until evenly seasoned. Let sit 10 minutes. Neatly arrange on the tray and roast 35 minutes, or until fork-tender. Remove from oven and place a clean sheet tray on top. Press down. Wrap trays tightly in plastic wrap to compress weight and refrigerate until chilled. Once cooled, unwrap and cut pavé into 3-inch by 2-inch rectangles.
For the Harra Spice Mix:
Using a spice grinder, coarsely grind Aleppo pepper, sumac, and cumin. Transfer to a mixing bowl and add salt and lemon zest. Mix to combine and transfer to an airtight container.
For the Pimentón Aïoli:
In a blender, combine garlic, mustard, Sherry Vinegar PDO from Spain, egg yolks, salt, and pimentón. Add oil and continue to blend until mixture is fully emulsified. Transfer to a piping bag and refrigerate.
To Assemble and Serve:
Prepare and heat a grill. Grill Octopus until tentacles are slightly charred. Transfer to a mixing bowl and toss with desired amount Sherry Vinegar PDO from Spain and olive oil to coat. Season with salt. Set aside. In a deep fryer, heat oil to 350°F. Add 1 portion Batata Harra Pavé and fry until crisp. Transfer to a paper towel-lined plate and let drain. Once cooled, season fried Batata Harra Pavé with desired amount Harra Spice Mix on all sides. Top with 3 dollops Pimentón Aïoli. Set aside. On a serving plate, arrange Octopus to curl around one side of the plate. Place Batata Harra Pavé parallel to Octopus. Pour desired amount Tahini Ajo Blanco in the center of the plate. Finish with herbs, lemon juice, a drizzle of olive oil, and 1 pinch Harra Spice Mix.
