Recipe by Doug Blair, Executive Chef, Cassique @ Kiawah Island Club, South Carolina, USA.
Scrub the entire octopus thoroughly with kosher salt to remove the exterior gel. A salt slurry will develop while scrubbing.
Rinse thoroughly and place in boiling water. Reduce to a simmer and cook for 30-90 minutes depending on the size of the octopus until knife tender.
Remove and chill in an ice bath.
Individually remove the tentacles close to the head and discard the head. Oil, salt and pepper the tentacles and place on a very hot grill until brown on the outside, approximately 2 minutes per side.
Cut into pieces and set aside.
Sweat the shallot until translucent in grape seed oil then chill in a refrigerator.
Blitz all the ingredients in a blender until smooth.
Combine Kosher salt and water and bring to a boil. Blanch the fava beans for 4 minutes, remove and chill in ice water then immediately remove the outer skin and save the inner bean.
Buerre fondue- whisk butter into the simmering water until emulsified
Before serving heat the fava beans in the buerre fondue.
Pancetta (small diced)- cooked until brown but still tender
Warm pancetta to serve.
Spread some romesco sauce on a plate. Arrange the octopus on top and garnish with the fava beans, scallion and pancetta.
Albariño, Do Ferreiro, Cepas Vellas, Rias Baixas, Spain, 2013
The Cassique clubhouse at Kiawah Island Club, image courtesy Kiawah Island Club.