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
