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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.
Combine the oil and smoked paprika in a bowl and set to sit overnight.
Blend all of the ingredients except salt and pepper in a food processor until smooth.
Add salt and pepper to taste, then taste again and adjust seasoning.
Combine all ingredients in food processor and blend until smooth.
Add a few tablespoons of water if the puree is too thick to spread.
Warm in a small sauce pot on low heat.
Pat the octopus dry with paper towels.
Heat the oil in a cast iron skillet over medium-high heat.
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.
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.
Add a large spoonful of white bean puree to each plate, creating a bed for the octopus to lay on.
Place tentacle on top of puree and top with generous amount of chimichurri. Drizzle with smoked paprika oil.