Grilled Octopus Salmoriglio with Squid Ink Tomato Curry Sauce

Instructions

This recipe was created for Club House for Chefs by: AK Sundararaj, Chef at Campagnolo in Toronto.

For the Grilled Octopus: Clean the octopus by cutting the eyes out, removing the beak, and turning the head inside out. Rinse the octopus in cold water to remove any sand. Transfer the octopus to a bowl and massage the Club House Sea Salt, French Mediterranean into it. Let it rest for 30 minutes. Rinse the octopus very well. Steam in the rational for 1.25 hours. Once the octopus is cooked, cut the arms and season with OLD BAY Seasoning and set aside. Grill the octopus for 2 minutes on each side before serving.

For the Salmorigilo: Pick the herbs and finely mince them. Finely chop the garlic. Warm the olive oil and add Club House Crushed Red Pepper and garlic until they release their flavour and fragrance. Add the herbs and ice down the mixture to preserve the green colour. Season with Club House Sea Salt, French Mediterranean.

For the Squid Ink Tomato Curry Sauce: Gently sauté the onions, garlic, fennel in a sauce pot or rondeaux with olive oil. Add the Club House Fennel Seed and Thai Kitchen Red Curry Paste and mix well. Add the tomatoes. Simmer and cook the sauce for ½ hour. Using the hand blender blend the sauce until smooth. Season with Club House Sea Salt, French Mediterranean and squid ink (10 g).

For the Clams: In a small pan add the chopped garlic and olive oil. When the garlic starts to release flavour, add white wine and clams and cover it with a lid. One the clams opened their shells, remove the pan from heat and set aside.

For the Puffed Rice: Cook the rice until soft. Transfer the rice into a mixing bowl and add squid ink (5 ml) and OLD BAY Seasoning (5 g) and mix well. Spread the it onto sheet tray with parchment to cool down. Once cooled, dehydrate the rice overnight. Fry them in hot oil before serving.

For Serving: Take a spoon full of squid ink tomato sauce and make circle on the middle of plate. Place the grilled octopus around the sauce and top with salmoriglio. Arrange the clams nicely around the octopus and garnish using the fennel fronts.