Paul Welburn’s Octopus With Saffron, Black Risotto & Pickled Dulse

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Pickled red dulse, saffron emulsion and squid ink-stained rice contrast vividly with the pan-roasted octopus tentacles and sea vegetables to create a striking seafood risotto


Ingredients
• 1 octopus
• oil

For the pickled red dulse:
• 25g of red dulse
• 450ml of water
• 90ml of Chardonnay vinegar
• 6g of salt
• 6g of sugar
• 45ml of soy sauce

For the saffron emulsion:
• 2g of saffron
• 40ml of Chardonnay vinegar
• 30g of egg yolk
• 4g of Dijon mustard
• 2g of salt
• 300g of grapeseed oil

For the black rice:
• 400g of Arborio risotto rice
• 100g of butter
• 1/2 tsp pickled lemon
• 2 tsp squid ink
• 1 tbsp of Parmesan

To plate:
• sea vegetables

Method
1
Begin by preparing the pickled dulse. Under running water re-hydrate the dulse for 15 minutes. Mix together the water, vinegar, salt, sugar and soy sauce in a pan and heat until dissolved, then remove from the eat and add the dulse to the pan. Leave to pickle for 24 hours.
2 Remove the tentacles of the octopus and discard the head. Trim the outer membrane from the tentacles and seal them in a vacuum bag. Cook at 80°C for 3 hours then chill in iced water.
3 Once chilled remove the octopus from the bag, reserving the cooking liquid for the black rice, and set aside until required.
4 Meanwhile, infuse the vinegar with the saffron for 1 hour for the saffron emulsion. Once the vinegar has infused add the vinegar and saffron to a blender along with the egg yolk, mustard and salt.
5 Slowly drizzle in the oil until the mixture becomes thick and emulsified.
6 Bring a pan of water to the boil and pour in the rice. Return to the boil and cook for 5 minutes, then drain and transfer to a tray in the fridge to chill.
7 Once the rice has cooled, transfer it to a pan and heat it with a little of the reserved octopus stock, gradually adding more stock as it absorbs until the rice is cooked through. Add the lemon, squid ink, parmesan and butter to the pan and stir until fully incorporated.
8 Heat a little oil in a frying pan until hot. Slice each octopus tentacle into 3 and roast in the frying pan until golden brown
oil.
9 To serve, spoon the black rice onto the plate and top with the pieces of octopus. Dot the saffron emulsion around the plate and lay over the pickled dulse.
10 To garnish, blanch the sea vegetables in boiling water for 30 seconds and sprinkle over the top.

Recipe courtesy of Paul Welburn, originally published for GreatBritishChefs.com

 

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