Grilled Octopus with Ink Risotto

One day I got to take some octopus home so I made this. I lightly grilled the octopus tentacles and made a risotto with cuttlefish ink. Everything didn’t take long because I had everything in my kitchen made already, including the salsa verde.

Grilled Octopus with Salsa Verde, served with Cuttlefish Ink Risotto.

Octopus with Two Sauces

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.

 

Octopus with Romesco

Is it clear to you that I love the flavor profile of romesco yet?

Romesco is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, Spain. The fishermen in this area made this sauce to be eaten with fish.

Here is Seared Octopus with Romesco, Persian Cucumbers, Crispy Potatoes, and Micro Celery.

Romescada

It’s snowing outside. It’s fucking freezing too. It’s unbearably chilly near my window. And all I want is this Romescada with Monkfish, Octopus, and Gambas.

Happy New Year & Happy Holidays!!!

Seafood Medley Fettuccine

Sometimes Mr. Phishfeed gives me very specific requests in what he wants to eat and other times, he wants me to free-style. I forget which one he wanted when I created this but it’s basically a Medley of Seafood (Day Boat Scallops, Prawns, Octopus) in a Sauce Américaine with Housemade Fettuccine and Micro Spanish Tarragon.

Octopus with Avocado Squash

Sometimes when I really like a dish, I will put it on both the tasting and a la carte menus, a special for the latter. The tasting portion is of course smaller than the a la carte version.

This is Seared Octopus with Avocado Purée, Avocado Squash, Asian Pear, and Micro Celery.

Octopus & Cashew Pesto

I usually don’t put octopus on the tasting menu because it’s difficult to portion without painstakingly weighing each piece and then dividing it. Who gets the thicker end of the tentacle and who gets the thinner tip?

This dish was created for the tasting menu because I needed another seafood entry and a game I like to play with myself called “Chopped – Degu Version”. I ended up with a piece of Crisp Octopus on Cashew Pesto, with Pickled Red Onions and Citrus Microgreens.

Crisp Octopus

I’m quite proud of my octopus dish. It was on our a la carte menu for six months, from September through March.

This dish comes with Celeriac Purée, Garlic Purée, Asian Pear, Micro Chervil and sits on a streak of Cuttlefish Ink Miso Paste.

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