Grilled Octopus Salmoriglio with Squid Ink Tomato Curry Sauce


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Grilled Octopus Malmorigid
Octopus 1 each
Club House Sea Salt, French Mediterranean 1 tsp
Old Bay Seasoning 100 g
Salmoriglio
Oregano, fresh 1 sprig
Parsley, fresh 1 sprig
Thyme, fresh 1 sprig
Garlic clove 1 sprig
Olive oil 350 mL
Club House Red Pepper, Crushed 1.6 kg 1 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Squid Ink Tomato Curry Sauce
Onion 1/2 piece
Garlic clove 1 each
Club House Fennel Seed 10 g
Thai Kitchen Red Curry Paste 100 g
Olive oil 350 mL
Club House Sea Salt, French Mediterranean 1 tsp
Tomato, peeled 1
Squid ink 15 mL
Clams
Clams 2 lb
Garlic clove 1 each
Canola oil 500 mL
White wine 150 mL
Puffed Rice
Rice 250 mL
Squid ink 5 mL
Old Bay Seasoning 5 g
Garnish
Fennel fronds 24 each
Puffed rice 4 tsp

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.

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