Pan Roasted Achiote Octopus Recipe

Pan Roasted Achiote Octopus Recipe by Cav Bistro

• Difficulty Level: Intermediate
• Makes: 8 servings
• Nutrition Facts (per portion): Calories 1413, Total Fat 137g, Saturated Fat 45g, Carbs 24g, Dietary Fiber 3g, Sugar 11g, Protein 27g, Cholesterol 221mg, Sodium 1018mg
• Total Time: 3 hours 50 minutes (including cooling)
• Active Time: 45 minutes

Ingredients

• 1 Spanish octopus (8 to 10 pounds), cleaned, beak and head removed
• 3 tbsp achiote paste
• 2 lemons
• 2 limes
• 6 garlic cloves
• 2 cups melted clarified butter
• 2 cups olive oil

Chermoula Sauce:

• 1 cup olive oil
• 1 tsp coriander seeds
• 1 tsp paprika
• 1/2 tsp cumin seeds
• 4 garlic cloves
• 2 bunches fresh cilantro or culantro, roughly chopped
• Grated zest of 1 lemon
• Salt and pepper, to taste

Pickled Carrots and Red Onions:

• 1/2 cup organic cane sugar
• 1 tsp sambal paste
• 1 cup rice wine vinegar
• 1 large carrot
• 1 large red onion
• Salt and pepper, as needed
• 1 tbsp clarified butter
• 1 tbsp unsalted butter

Special equipment needed: high-speed blender

Instructions

1. Prepare the octopus: Preheat the oven to 300F.
2. Cut the octopus into two portions, each containing four tentacles, and arrange the pieces in a 2-inch-deep roasting or hotel pan.
3. Stir the achiote paste with a little water until mostly smooth and pour it over the octopus. Squeeze the lemons and limes over the meat, then add the squeezed halves and the garlic cloves to the pan.
4. Pour the clarified butter and olive oil over the octopus so it is submerged. Cover with a sheet of parchment and seal tightly with foil. Bake until the octopus is tender and easily pierced with a fork, about 2 hours. Allow to cool, then portion.
5. Make the chermoula sauce: In a high-speed blender combine the olive oil, coriander and cumin seeds, paprika, garlic, chopped cilantro or culantro, and lemon zest. Puree until completely smooth, then season with salt and pepper to taste.
6. Pickle the vegetables: Warm the rice wine vinegar over medium-low heat and stir in the cane sugar and sambal paste until dissolved. Let the pickling liquid cool.
7. Use a vegetable peeler to shave the carrot into ribbons and slice the red onion into fine julienne. Place the vegetables in separate containers, pour the cooled pickling liquid over them, and chill for at least two hours.
8. Finish the octopus: Heat a cast-iron skillet over medium-high heat and add the clarified butter until hot. Arrange the octopus pieces in the pan.
9. Add the unsalted butter and sear the octopus, turning so each side becomes golden and slightly crisp.
10. To serve, spread a spoonful of chermoula on each plate, place an octopus portion on top, and garnish with a mound of pickled carrots and red onions.

Recipe provided by Cav Bistro, Avon-By-The-Sea, NJ