Serves 15
Ingredients
Octopus
500g salt
10l water
4 Spanish octopus
Panisse
2000g water
1000g chickpea flour
Salt, to taste
Spice mixture for Octopus
20g cayenne
50g garlic powder
60g onion powder
20g paprika
Garnishes
Fava hummus (shucked favas blanched then pureed in the robo coupe with garlic confit and olive oil. Season with salt & lemon juice.)
Favas shucked
Fava Leaves
Charred okra halves
Meyer Lemon preserved (skin only, cut into burniose.)
Olive Oil
Method
Octopus
Mix the water with the salt until dissolved. Place the octopus one by one in the brine and allow to sit for 1 hour.Once brined, switch to a large pot and cut the tentacles off the octopus.Cover with water and bring to a simmer and cook for about 1-2 hours until tender. Remove from the water then cool.
When you are ready, grill with spice mixture (see below) and grill to mark.Slice into small rounds.
Panisse
In a blender, blend the water with the chickpea flour until homogenized.Transfer to a pot and stir constantly with a whisk until it begins to thicken, season well with salt.When the mixture becomes thick, cook out 1 minute more until a paste like consistency is achieved.
Transfer to 2 sheet trays lined with silpat and spread very thin.Put in the freezer then break off pieces when ready to fry.Fry until golden brown and season with salt when ready.
Spice mixture for Octopus
Mix everything in a bowl and use to season the octopus.
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