Octopus à la plancha valencia orange and almond purée
Working at the Moulin de Mougins in the south of France near Cannes fueled my passion for the cuisine of that area and inspired me to create Boulud Sud, a restaurant celebrating the flavors and cuisine of the Mediterranean.
This dish reminds me of the southern coast of Spain, with its Marcona almonds and Valencia oranges, but the seasoning leans more Middle Eastern with Aleppo pepper. At Boulud Sud, we combine the classic flavors of the Mediterranean in the best harmony possible. Here you have tender, marinated octopus with a wonderful charred flavor from a sear on the plancha.
It sits on a bed of milky almond purée, sharpened with a great sherry vinegar and shallot dressing, and brightened with fresh orange.
Step 1: Octopus
Bring a large pot of salted water with halved lemons to a boil. Add the octopus; bring to a boil for 1 minute, then strain.
If you can find it, fresh octopus is great, but frozen will work just as well. Just be sure your octopus is not pre-cooked.
Bring the court bouillon to a boil. Wrap the octopus in cheesecloth and simmer lightly in the court bouillon for 1 hour and 15 minutes, or until tender. Set the pot aside and let cool at room temperature for 30 minutes. Strain and chill the octopus.
This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Daniel Boulud