Name: Si Paradiso’s charred octopus with almonds and mandarin
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 4
Ingredients: 3 tsp each fennel seeds, coriander seeds and white peppercorns, toasted; 250 ml (1 cup) dry white wine; 10 flat-leaf parsley stalks; 8 bay leaves; 2 celery stalks, coarsely chopped; 2 lemons, 1 cut in half, and 1 juiced; 1 each onion and small fennel bulb, coarsely chopped; ½ tsp chilli flakes; 2.6 kg tenderised octopus, heads removed; Parsley, to serve; Almond purée; 200 gm blanched almonds, soaked in 500ml water overnight; 80 ml (⅓ cup) extra-virgin olive oil; 2 tbsp lemon juice; Mandarin vinaigrette; 60 ml (⅓ cup) freshly squeezed mandarin juice, sieved; 2 banana shallots, finely chopped; 1 tbsp Dijon mustard; 1 tbsp Sherry vinegar; 3 tsp each finely chopped oregano, flat-leaf parsley and chives; 80 ml (⅓ cup) extra-virgin olive oil; 2 mandarins, segmented; Lentils; 2 tbsp extra-virgin olive oil, plus extra; 1 each small carrot, brown onion, small fennel bulb and celery stalk, cut into 1cm pieces; 130 gm black lentils (see note); 60 ml (¼ cup) Sherry vinegar; 1 tbsp Dijon mustard; 2 tbsp finely chopped flat-leaf parsley

“The octopus carries so much flavour especially when it’s braised and finished on a hibachi or barbecue,” says chef Paul Greenham. “The almond purée adds lightness while the sweetness of the mandarin brings balance.” Begin this recipe a day ahead.

Ingredients

3 tsp each fennel seeds, coriander seeds and white peppercorns, toasted

250 ml (1 cup) dry white wine

10 flat-leaf parsley stalks

8 bay leaves

2 celery stalks, coarsely chopped

2 lemons, 1 cut in half, and 1 juiced

1 each onion and small fennel bulb, coarsely chopped

½ tsp chilli flakes

2.6 kg tenderised octopus, heads removed

Parsley, to serve

Almond purée

200 gm blanched almonds, soaked in 500ml water overnight

80 ml (⅓ cup) extra-virgin olive oil

2 tbsp lemon juice

Mandarin vinaigrette

60 ml (⅓ cup) freshly squeezed mandarin juice, sieved

2 banana shallots, finely chopped

1 tbsp Dijon mustard

1 tbsp Sherry vinegar

3 tsp each finely chopped oregano, flat-leaf parsley and chives

80 ml (⅓ cup) extra-virgin olive oil

2 mandarins, segmented

Lentils

2 tbsp extra-virgin olive oil, plus extra

1 each small carrot, brown onion, small fennel bulb and celery stalk, cut into 1cm pieces

130 gm black lentils (see note)

60 ml (¼ cup) Sherry vinegar

1 tbsp Dijon mustard

2 tbsp finely chopped flat-leaf parsley

Method

1.Wrap whole spices in muslin; place with 1 tbsp salt and remaining ingredients in a large saucepan. Add enough cold water to cover octopus by 5cm. Bring to the boil, reduce heat to low, cover with cartouche and simmer until octopus is tender (50 minutes). Remove from heat; stand octopus for 45 minutes before transferring to a tray; refrigerate, loosely covered, overnight. Strain braising liquid and reserve.

2.Meanwhile, for purée, drain almonds, reserving 300ml water. Blend almonds and reserved water with remaining ingredients until smooth; season to taste.

3.For vinaigrette, whisk ingredients except segments together in a bowl; season to taste. Stir in segments.

4.For lentils, heat oil in a saucepan over high heat. Add vegetables; cook, stirring occasionally, until vegetables begin to soften (6 minutes). Stir in lentils with 200ml reserved braising liquid and 100ml water, and bring to the boil. Reduce heat to low and simmer until lentils are just tender (20-25 minutes). Stir in Sherry vinegar and cook for a further 5 minutes, then stir in mustard and parsley, season to taste.

5.Preheat a lightly greased barbecue or char-grill pan to high heat. Cut tentacles to separate. Drizzle with oil and barbecue, turning occasionally, until charred and heated through (2-3 minutes).

6.To serve, divide purée and lentils among plates, top with octopus and spoon over vinaigrette. Scatter with parsley.

Black lentils are available from select supermarkets and specialty food shops.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vivien Walsh

Ingredients

Method

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