Ingredients
Octopus
Red capsicum vinaigrette
Squid-ink croutons
For cooking and serving
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
7.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.
8.Stir through the capsicum and shallot then season to taste with sea salt and freshly cracked black pepper. Refrigerate until required.
Squid-ink croutons
9.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.
10.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.
11.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.
12.Tip onto a paper towel to cool, then store in an airtight container until required.
For cooking and serving
13.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.
14.Place octopus on hot grill and cook for 2-3 minutes, turning once, until slightly charred. Remove and slice into smallish pieces.
15.Divide grilled octopus between the plates and add several croutons and slices of chorizo mixed with a few mizuna leaves.
16.Spoon over the capsicum vinaigrette sparingly and hit with a squeeze of lemon juice.
