"Looking to make a seafood dish that will delight your taste buds and impress your friends and family too? You can’t go wrong with some pan-seared octopus! If you haven’t tried it before, it’s always good to first sample it when dining at resorts the likes of The Nautilus Maldives which expertly prepare this dish. Apart from the tender octopus, there are several other key elements as well such as lobster bisque, pesto sauce and bell pepper coulis which all lend to the heavenly flavour."
Pan-Seared Octopus
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- Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 3
Recipe Card
Main Ingredients
ingredients
- 180 gram Octopus
- 5 gram Onion
- 5 gram Tomato
- 5 gram Chorizo
- 10 gram Bell Pepper Coulis
- 9 gram Basil Pesto
- 10 gram Potato
- 1 gram Saffron
- 5 gram Salt
- 5 gram Pepper
- 3 gram Squid Ink
- 20 milliliter Oil
- 10 milliliter Bisque Sauce
Method of Preparation for Octopus
Method
Step 1
Steam the octopus for around 2 hours until it becomes fully tender
Step 2
Then cut the tail part, around 180 grams, and sear it gently
Step 3
When the dish is ready, plate it how best you think is best
Ingredients for Lobster Bisque
ingredients
- 200 gram Tomatoes
- 30 gram Celery
- 30 gram Onions
- 30 gram Fennel
- 10 gram Garlic
- 4 gram Star Anise
- 15 gram Tomato Paste
- 25 gram Basil
- 5 gram Salt
- 5 gram Pepper
- 10 milliliter Cognac
- 15 milliliter Olive Oil
- 4 liter Fish Fumet
- 3 kilogram Lobster
Method of Preparation
Step 1
Heat olive oil over medium heat in a large, heavy pot. Add celery, fennel and onion and cook for about 7 minutes, until soft. Season with pepper and salt, then stir in tomato paste and garlic. Cook until tomato paste coats the vegetables and the garlic is fragrant, for about 2 minutes. Sprinkle over the flour and cook for 1 minute more.
Step 2
Pre-heat the combi oven 200 degrees C. Put the lobster claw and shell into the baking tray and toss with the olive oil. Arrange in a single layer and roast in the oven for about 20 minutes, until the shell looks slightly dry and bleached.
Step 3
Pour in wine and lobster shell stock, then stir in thyme, star anise and bay leaf. Reduce heat and let simmer until flavours meld and the liquid is reduced; occasionally stir it for around half an hour.
Step 4
Remove thyme, star anise and bay leaf and purée with an immersion blender until the consistency is very smooth. Then scale 3 grams of squid ink and 10 grams of lobster bisque; mix both the ingredients well and season with salt.
Ingredients for Pesto Sauce
ingredients
- 100 gram Basil Leaves or Rocket Leaves
- 150 gram Olive Oil
- 15 gram Pine Nuts
- 45 gram Garlic
- 45 gram Parmesan Cheese
Method of Preparation
Step 1
In the blender, add the parmesan, pine nuts, garlic and basil, season with pepper and salt to taste. While the blender is running, add the olive oil in a slow stream; do this until emulsified and then set aside.
Ingredients for Bell Pepper Coulis
ingredients
- 400 gram Red Bell Pepper Roasted, Skin and Seeds Removed
- 200 gram Pepper
- 10 gram Garlic
- 50 gram Onion
- 20 gram Anchovy
- 5 gram Salt
- 2 gram Xantana
- 1 1/2 gram Chilli Flakes
- 20 milliliter Olive Oil
- 400 milliliter Chicken Stock
Method of Preparation
Step 1
Heat the saucepan, add the olive oil, onion, garlic and then cook gently
Step 2
Add the anchovy and cook for around one minute
Step 3
Combine all ingredients in a blender; blend until smooth
Step 4
Check the seasoning and add xantana
Step 5
Transfer it into a squish bottle
Ingredients for Chorizo Tomato Salsa
ingredients
- 5 gram Diced Onion
- 5 gram Diced Chorizo
- 5 gram Diced Tomato
- 5 gram Olive Oil
- 2 gram Salt
Method of Preparation
Step 1
Mix all the ingredients and check the seasoning
Ingredients for Saffron Potato
ingredients
- 15 gram Potato
- 1 gram Saffron
Method of Preparation
Step 1
Scoop the potato using scooper then cook with saffron