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Fielding's Pulpo

Fielding's Pulpo (Octopus)

From Executive Chef and Culinary Director Edelberto Gonçalves.
Print Recipe Pin Recipe
Course Appetizers, Entrées
Servings 5

Ingredients
  

Octopus:

  • 3 lb tenderized Spanish octopus
  • 2 oz extra virgin olive oil
  • 2 thyme sprigs
  • 1 tbsp whole black pepper
  • 2 bay leaves
  • 4 oz Red Wine Vinegar
  • 1 qt water
  • 1 qt red wine
  • 1 carrot cut in four pieces
  • 4 onions cut in four pieces
  • 4 oz Celery cut in 2'' pieces

Romesco Sauce:

  • 10 oz piquillo peppers roasted
  • 1 garlic clove smashed
  • 5 oz almond toasted
  • 3 tbsp Parsley chopped
  • ½ cup sherry vinegar
  • 1 tbsp smoked paprika
  • 1 ½ cup extra virgin olive oil
  • 2 tsp sea salt
  • ½ lb Navy beans water-soaked overnight
  • 2 oz Carrots peeled and cut in halves

Navy Beans:

  • 2 oz onions peeled and cut in havles
  • ½ oz garlic
  • 2 qt water
  • 1 bay leaf
  • 1 sprig Parsley
  • 1 sprig thyme
  • 1 tsp salt
  • 1 oz Celery cut brunoise
  • 1 oz Carrots cut brunoise
  • 1 oz white onion cut brunoise
  • 1 garlic clove cut brunoise
  • 2 ½ oz extra virgin olive oil
  • 1 tsp rosemary freshly chopped
  • 1 tbsp sherry vinegar

Plating:

  • Boiled Spanish Octopus cut in 2'' pieces
  • Navy beans
  • Romesco Sauce
  • 5 spring onions cut in half
  • 1 pink grapefruit cut in segments
  • 3 oz dry Spanish chorizo thinly sliced
  • 1 tbsp extra virgin olive oil
  • sea salt to taste

Instructions
 

For the Octopus:

  • Bring all ingredients but the octopus to a boil. Plunge the octopus into boiling liquid for a couple of times for the tentacles to curl. Then add the octopus to the simmering liquid and slowly cooked for 1 ½ hour.

For the Romesco Sauce:

  • In a blender, slowly mix all the ingredients adding the extra virgin oil as last until the sauce is emulsified and stable.

For the Navy Beans:

  • Drain the soaked beans. Combine the first set of ingredients in a 4qt pot. Simmer for about 1 ½ to 2 hours or until the beans are soft to the touch but still firm. (Note: add the salt after 45 minutes). Drain the beans and remove all the boiling aromatic vegetables. In a saucepan, sauté the vegetable brunoise (small diced) with the extra virgin olive oil at medium heat for 5 minutes. Add the rosemary and vinegar. Pour directly on the beans.

For the Plating:

  • In a very hot sauté pan with the olive oil or a griddle, char the Spanish octopus and the spring onions until obtaining the color desired. Plate individually or family style. Paint the bottom of the plate generously with the Romesco sauce. Place the Navy beans, spring onions and the charred pulpo. Place the grapefruit segment around the beans and the thinly sliced chorizo on top of the pulpo.

Notes

Recipe and image courtesy of Fielding's Local Kitchen + Bar.
Keyword Fielding's, Fielding's Local Kitchen + Bar, Pulpo
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