Local Octopus, House Chorizo, Green Olives, Papas, Compressed Grape Tomatoes, and Corn Purée

Adapted by StarChefs.com
October 2012
Yield: 4 servings

INGREDIENTS:

Octopus
1 3-pound fresh octopus
3 sprigs thyme
1 tablespoon pimentón
House Chorizo
2 ancho chilies
1 chipotle chili
2 grams ancho chili powder
2 grams chipotle chili powder
1.3 grams cayenne
1.3 grams red chili flakes
2.3 grams tequila
5 grams red wine vinegar
15 grams water
16.3 grams salt
12 garlic cloves, minced
15 grams white onion, brunoised
5 grams sugar
3.8 grams fresh oregano, chopped
2 pounds ground pork
Potatoes
100 grams fingerling potatoes
2 sprigs thyme
salt
black pepper
Compressed Grape Tomatoes
160 grams grape tomatoes
15 grams roasted garlic
2 sprigs thyme
salt
Corn Purée
500 grams corn
salt
To Assemble and Serve
35 grams leeks, shaved
80 grams corn
50 grams Castelvetrano olives, pitted
50 grams capers
2 sprigs thyme leaves, chopped
6 sprigs Italian parsley, chopped
2 sprigs tarragon, chopped
6 chive batons, chopped
4 sprigs chervil, chopped
lemon juice
salt
black pepper
extra virgin olive oil
grams toasted almonds, shaved

METHOD:

For the Octopus:
Rinse and massage the octopus for 8 to 10 minutes to tenderize. Preheat water bath and set immersion circulator to 170°F. Meanwhile, pat octopus dry and season with pimentón, thyme, and salt. Place octopus in a vacuum bag, seal, and place into the water bath. Cook for 8 hours. Remove octopus from circulator and chill in an ice bath. Once cool, pull octopus out of bag and clean away the outer membrane. Cut into thin slices.

For the House Chorizo:
Toast the ancho chilies, chipotle chili, ancho powder, chipotle powder, cayenne, and chili flakes. Cool the spices and finely grind. Mix together the tequila, vinegar, water, garlic, onion, sugar, and oregano. In the cold bowl of a stand mixer, combine the pork with the spice blend and tequila mixture until thoroughly mixed. Reserve chilled.

For the Potatoes:
Preheat oven to 350°F. Rinse the potatoes, and cut into ½-inch coins. Gently toss potatoes with salt, pepper, and thyme. Place on a half-sheet pan lined with parchment paper, and roast for 15 minutes. Reserve warm.

For the Compressed Grape Tomatoes:
Combine tomatoes salt, roasted garlic, and thyme in a vacuum bag, seal, and compress for at least 2 hours.

For the Corn Purée:
Combine the corn and sugar into a blender. Blend until smooth and strain through a chinois, only keeping the milk. Pour the milk into a non-reactive pan and cook slowly over medium-low heat until it has the consistency of custard. Reserve warm.

To Assemble and Serve:
Heat a sauté pan and add Octopus, House Chorizo, Papas, Compressed Grape Tomatoes, leeks, and corn. Once cooked through, add olives and capers and warm. Plate the Corn Purée and spoon the Octopus mixture over it. Toss the thyme, parsley, tarragon, chives, and chervil with lemon juice, olive oil, salt, and pepper. Garnish with the fines herbs and almonds.