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Reaching Out

Chais Delachaise's Executive Chef Daniel Volponi shares their Octopus Escabeche

JEFFERY JOHNSTON

Ingredients
 

Escabeche

100    grams red onions

100    grams red bell pepper

100    grams yellow
  
40    grams mixed olives, minced
   
150    grams tomato purée
   
10    grams garlic, rasped
 
10    grams parsley, chopped
 
10    grams capers

10    grams sherry vinegar
 
Smoked Paprika Vinaigrette

160    grams extra- virgin olive oil
 
200    grams canola oil

50    grams sherry vinegar
 
30    grams house mustard
  
10    grams smoked paprika powder
  
12    grams garlic

30    grams shallots

3    grams Kosher salt

2    grams freshly ground black pepper
  
Lemon Paste

15    lemons

250    grams sugar

Directions

Escabeche Julienne-cut peppers and onions to 1/8-inch. Mince olives and parsley. Rasp garlic with a microplane. Mix all ingredients and allow to marinate overnight. Yields 1 quart Vinaigrette In a blender, combine all the ingredients except the olive oil and purée until smooth. Emulsify with extra-virgin olive oil. Yields 1 quart

Lemon Paste Remove zest, then cut segments from core. Strain juice and reserve. Bring zest to boil from cold five times. On low heat, cook segments and zest of lemons in strained juice of lemons. Cook until almost dry, then add sugar and cook until melted. Purée until smooth, then pass through a Chinois.

Octopus To prepare octopus: Remove head and beak in mouth. Break down octopus into individual arms by slicing through the webbing membrane near the head. For each octopus, add 50 grams olive oil and 10 grams paprika. Massage oil and paprika into arms.

Lay octopi in a braising pan and cover with foil or a lid. Braise for 2 hours at 250 degrees in their own juices. Remove from oven and let cool.

On a hot grill, grill octopus arm for 4 minutes until slightly charred, then turn and cook on other side for 3 minutes. Remove and slice on bias.

To Plate Apply 1 Tablespoon of lemon purée to a plate and spread thin. Place a 1/4-cup pile of escabeche on one side and fan out the sliced octopus, starting from the pile. Dress very lightly with Smoked Paprika Vinaigrette and top with finishing salt.

Serves 1 per octopus arm
 








Chais Delachaise

7708 Maple St.
510-4509
ChaisDelachaise.com

 

 

 

 

 

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