Grilled octopus with chorizo and red capsicum vinaigrette

ingredients

• Octopus

  • 3 kilogram octopus
  • 2 roughly chopped onion
  • 2 roughly chopped carrot
  • 2 roughly chopped celery
  • 4 garlic
  • zest 1 lemon
  • 3 star anise
  • 1 bay leaf
  • 1 cup red wine
  • 2 litre water
  • 1 tablespoon salt

• Red capsicum vinaigrette

  • 1 teaspoon dijon mustard
  • 1 teaspoon tomato paste
  • 1 teaspoon sugar
  • 1/2 teaspoon spanish smoked paprika
  • 2 tablespoon sherry vinegar
  • 1/3 cup al brown orange and chilli oil
  • 1 cup finely diced roasted red capsicum
  • 1/4 cup finely diced shallot
  • flaky sea salt

• Squid-ink croutons

  • 1/2 baguette
  • 50 gram butter, softened
  • 1 tablespoon squid ink
  • 2 tablespoon canola oil
  • flaky sea salt

• For cooking and serving

  • olive oil
  • flaky sea salt
  • 100 gram good-quality chorizo, thinly sliced
  • 1 handful mizuna leaves
  • 1 lemon

method

• Octopus

  • 1

    Turn octopus body inside out and remove the gut sack and beak. Turn right-way out and rinse under cold running water to remove any slime.

  • 2

    Three-quarters fill a stockpot with salted water; it should taste like seawater. Place on stove and bring to a rapid boil.

  • 3

    In a separate large saucepan, combine the chopped vegetables, whole garlic, zest, star anise, bayleaf, red wine, water and salt. Place on a high heat until simmering, then turn down to low.

  • 4

    Gently drop the octopus into the boiling salted water for 10 seconds then remove. Repeat this process twice more to blanch the octopus.

  • 5

    Place the blanched octopus in the pan containing the other ingredients and cook, uncovered, on low for 45 minutes. I like to submerge the octopus with a heavy weight, such as a cast-iron lid.

  • 6

    Once cooked (it should be a bit firm to the bite), carefully remove the octopus from the cooking liquid and cool. Refrigerate until required.

• Red capsicum vinaigrette

  • 1

    For vinaigrette, place mustard, tomato paste, sugar, smoked paprika and sherry vinegar in a bowl and whisk to combine. Drizzle in the oil while whisking continuously to incorporate.

  • 2

    Stir through the capsicum and shallot then season to taste with sea salt and freshly cracked black pepper. Refrigerate until required.

• Squid-ink croutons

  • 1

    Preheat oven to 180°C. Using a knife, remove crust from baguette. Rip the inner white bread into small rough pieces and set aside. Place the butter in a small mixing bowl and stir through the squid ink to create a black butter.

  • 2

    Place a skillet or sauté pan on medium heat and add the black butter and oil. Once butter has melted, add the ripped-up bread and toss until coated.

  • 3

    Season with sea salt and freshly cracked black pepper. Tip onto an oven tray, place in the oven and bake for around 5 minutes until crisp.

  • 4

    Tip onto a paper towel to cool, then store in an airtight container until required.

• For cooking and serving

  • 1

    Preheat your barbecue grill or grill pan to searing hot. Separate the tentacles of the braised octopus with a knife then lightly oil octopus with olive oil and season with sea salt and cracked black pepper.

  • 2

    Place octopus on hot grill and cook for 2-3 minutes, turning once, until slightly charred. Remove and slice into smallish pieces.

  • 3

    Divide grilled octopus between the plates and add several croutons and slices of chorizo mixed with a few mizuna leaves.

  • 4

    Spoon over the capsicum vinaigrette sparingly and hit with a squeeze of lemon juice.