I can’t believe how well this saffron and chamomile sauce turned out. How did I pair saffron and chamomile together? I was sick a week before and I had chamomile tea bags hanging around… saffron is often one-sided because it is such a strong flavor. Chamomile is very light and somehow very light + very strong equals a delicious aromatic mellow flavor.
The other sauce is a purée that is more classic (in terms of pairing), pea and tarragon. I love pairing seafood with tarragon, especially non-fish.
This is a piece of grilled Octopus, with a Pea Tarragon Purée, a Saffron and Chamomile Sauce, and Piquillo Peppers.
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