Line-Caught Wild Octopus

with Grilled Chorizo, Spicy Tomato Aioli & Pea Espuma

INGREDIENTS

Octopus

• 1kg large octopus tentacles

• 50ml olive oil

• 3 bay leaves

• 20g peppercorns

• 3 sprigs thyme

Spicy aioli

• 150ml mayonnaise

• 2 tomatoes

• 4 large red chillies

• 4 cloves of garlic

Pea espuma

• 400g frozen peas

• 250g chilled chicken stock

• 10g butter

• 100ml cream

• 100ml milk

Garnish

• Spicy cured chorizo

• Sugar snap peas

• Dehydrated beetroot chips

• Baby chard

• Beetroot powder

METHOD

1. For the octopus, add all ingredients into a cryovac bag and sous vide at 77C for five hours. Allow to cool in the bag.

2. For the spicy aioli, roast garlic, whole tomato and chilli together in oven at 220C for 12 minutes until roasted and slightly charred. Then blend and allow to cool. Once chilled, mix with mayonnaise and season.

3. For the pea espuma, blanch peas for three minutes, strain and blitz with chicken stock. Add cream and butter, and blitz for another minute. Pass through a fine sieve, then heat to

60C, and season. Add to isi whip and charge with two chargers and serve. 4. Grill the octopus and chorizo on a hot char grill until both have a crisp charred outer layer. Blanch the snap peas and open the pods. Plate as pictured.