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Wulf's Kitchen: Seared Octopus with White Bean Puree, Chimichurri, and Smoked Paprika Oil

Desiree Antczak
Serves: 4
Prep Time: 30 min
Cook Time: 20 min
Cooking Equipment: Dicer, Saute Pan
Difficulty: Moderate

When this dish comes together, it's restaurant-level stuff. And it's simple to execute, especially since you can make the oil, chimichurri, and white bean puree ahead of time.


RECIPE BY WULF'S FISH TEAM MEMBER DESIREE ANTCZAK. FOLLOW ON INSTAGRAM.

Ingredients

For the smoked paprika oil

  • 1/4 cup olive oil
  • 1 tablespoon smoked paprika

For the chimichurri

  • ¼ cup fresh cilantro
  • ¼ cup fresh parsley
  • ¼ cup fresh oregano
  • 2 garlic cloves
  • 1 teaspoon ground cumin
  • 3 tablespoons lemon juice
  • ½ cup olive oil
  • ½ jalapeno or Crushed Red Pepper to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the white bean puree

  • 1 can cooked white beans, drained
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • 2 garlic cloves, mashed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the octopus

  • 1 package cooked octopus tentacles
  • 3 to 5 tablespoons olive oil, for cooking

    Instructions

    Paprika Oil

    1.

    Combine the oil and smoked paprika in a bowl and set to sit overnight.

    Chimichurri

    1.

    Blend all of the ingredients except salt and pepper in a food processor until smooth.

    2.

    Add salt and pepper to taste, then taste again and adjust seasoning.

    3.

    Set aside. 

    White Bean Puree

    1.

    Combine all ingredients in food processor and blend until smooth.

    2.

    Add a few tablespoons of water if the puree is too thick to spread.

    3.

    Warm in a small sauce pot on low heat.

    Octopus

    1.

    Pat the octopus dry with paper towels.

    2.

    Heat the oil in a cast iron skillet over medium-high heat.

    3.

    When the oil is hot and shimmering, sear the tentacles 2 or 3 at a time depending on the size of the pan. Don’t overcrowd the skillet.

    4.

    Sear for 2 to 3 minutes on each side until the tentacles are browned on both sides. Add more oil and adjust heat as needed to sear remaining tentacles.

    To Serve

    1.

    Add a large spoonful of white bean puree to each plate, creating a bed for the octopus to lay on.

    2.

    Place tentacle on top of puree and top with generous amount of chimichurri. Drizzle with smoked paprika oil.

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