6 octopus tentacles
4 red capsicums, halved, deseeded
4 tbsp extra virgin olive oil,
extra to dress
Salt and pepper, to season
200g rock salt
1 shallot, peeled
4 bay leaves
2 chorizo, sliced
6-12 slices chargrilled ciabatta bread
Parsley leaves, to garnish
50g blanched almonds
1 tsp paprika
½ tsp smoked paprika
1 tsp sherry vinegar, extra to dress
50ml extra virgin olive oil
1. Pre-heat oven to 210°C. Line an oven tray with baking paper. Place capsicum on prepared tray, drizzle with 2 tbsp olive oil, season with salt and pepper. Roast for 30-35 minutes or until browned and tender. Transfer to a bowl, cover with cling wrap. Set aside for 10 minutes.
Peel and discard skin.
2. Rub rock salt into octopus well. Wash thoroughly and separate tentacles. Bring a pot of water to the boil, add the eschallot and bay leaves. Add octopus tentacles, separately for 30 seconds or until they curl. Return all the tentacles to the water and reduce heat to simmer and cook for 20-25 minutes or until soft.
3. To make the almond cream, place 170g peeled capsicum, almonds, olive oil, paprika, smoked paprika, sherry vinegar and a pinch of salt in a food processor and blitz until smooth and creamy.
4. Slice the remaining capsicum into long thin strips and dress with olive oil, sherry vinegar and salt.
5. Pre-heat barbeque or chargrill plate to hot. Cook octopus tentacles and chorizo for 3-5 minutes each side.
6. To serve, position 2 slices of chorizo topped with capsicum strips and 1 tentacle on a slice of ciabatta. Generously dot the almond puree on the side and garnish with parsley leaves.
Wine Match: Watershed Shades Sauvignon Blanc Semillon 2017