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Grilled Octopus with Chipotle Chilli Sauce, Frijoles Negros, Guacamole, Corn Salsa and Tostada
Recipe by Jess Hodge
Get grilling with this deliciously tender octopus which is packed with a whole lot of heat!
- Steps
- Ingredients
Ingredients
Grilled Octopus
Tostada
Ancho Chilli Sauce
Frijoles Negros
Guacamole
Salsa
Garnish
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Steps
- Preheat electric pressure cooker on sauté function. Prepare coals for hibachi grill or BBQ.For the Grilled Octopus, place 1 tablespoon olive oil in a large frypan. Add shallots and garlic and cook, stirring until lightly browned, about 2 minutes. Add the smoked paprika and cook, stirring, until fragrant, about 20 seconds. Season with spice blend and salt. Add the sherry and bring to a boil. Transfer contents of frypan to the pressure cooker.
- Return the frypan to a medium high heat and add some olive oil. When hot add the octopus tentacles in batches and cook until purple/brown in colour, about 3-5 minutes.
- Transfer octopus to pressure cooker and season with salt. Seal and cook under high pressure for 15 minutes.
- Release pressure and remove octopus from pressure cooker. Pat dry with paper towel and set aside.
- For the Tostada, combine flours and salt in a bowl. Add squid ink and slowly add water and mix until ingredients come together. Knead to a smooth dough. Roll into a ball, return to the bowl and cover with plastic wrap. Set aside for 10-15 minutes.
- Heat vegetable oil in non stick pan over medium high heat. Portion dough in 16 balls then each into lengths 2mm thick between 2 sheets of plastic freezer film. Cook in batches in hot oil for 2 minutes on each side. Remove from the oil and set aside on paper towels. Repeat with remaining dough and set aside.
- For the Ancho Chilli Sauce, place vinegar, honey and garlic in a small saucepan over medium heat and stir until honey has dissolved. Remove from the heat and add remaining ingredients, except oil, including some adobo sauce. Set aside until dry chillies have softened, about 15 minutes. Once soft, process with a stick blender until smooth. Slowly add oil until sauce begins to emulsify but is still liquid. Set aside.
- For the Frijoles Negros, place 2 teaspoons olive oil and onion into a frying pan and place over medium heat. Add beans to pan along with remaining ingredients and cook for 5 minutes.
- Transfer to jug and process with a stick blender until smooth. Add enough oil as needed to form a smooth puree. Allow to cool and season to taste. Transfer to a piping bag. Set aside.
- For the Guacamole, place ingredients in a deep bowl and combine with stick blender until smooth. Season to taste, cover surface with cling film or baking paper and set aside in the fridge.
- For the Salsa, bring a medium saucepan of water to the boil.
- Cut avocado and tomatoes into small pieces and place in nonreactive bowl with squeeze of lime juice, bush spice and salt.
- Boil corn until tender, about 3-4 minutes. Drain well then coat corn in butter. Char over hibachi grill or BBQ. Allow to cool slightly. Slice off kernals and add ¾ to the salsa and reserve the remainder for garnish.
- Finely chop coriander leaves and add to salsa and gently combine. Add lime, bush spice and salt, to taste.
- When ready to serve, cook octopus on grill over high heat, turning, until lightly charred all over, about 4 minutes. Transfer to a baking sheet and immediately brush with some of the Ancho Chilli Sauce.
- To serve, spoon Guacamole into the centre of a large serving plate. Arrange Grilled Octopus on top. Pipe Frijoles Negros around the tentacles. Pile Salsa on top of octopus to achieve some height. Top with some of the remaining charred corn kernels, coriander, micro coriander and finger lime pearls.
- Pour a generous amount of Ancho Chilli Sauce around and over the octopus. Serve with the Tostadas on the side.
