Kristen Kish Cooking by Kristen Kish & Meredith Erickson

Author:Kristen Kish & Meredith Erickson
Language: eng
Format: epub
Publisher: Clarkson Potter
Published: 2017-10-31T04:00:00+00:00

CHORIZO PURÉE

Grapeseed or other neutral oil

1 shallot, minced

1 garlic clove, minced

8 ounces Spanish (cured) chorizo, small diced

1 cup heavy cream

Kosher salt

CELERY SALAD

3 celery stalks, peeled, cut lengthwise, and finely sliced on the bias

2 teaspoons sherry vinegar

1 teaspoon fresh lime juice

1 tablespoon finely sliced fresh chives

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

GARNISH

25 celery heart leaves

MARINATE THE OCTOPUS: Pat the octopuses dry and put them in a medium bowl along with the parsley, rosemary, lemon zest, lemon juice, garlic, paprika, red pepper flakes, olive oil, 1 tablespoon salt, and ½ tablespoon black pepper. Massage the seasonings into the octopuses. Cover with plastic wrap pressed directly on top of the octopuses and marinate in the refrigerator for 24 hours.

Preheat the oven to 300°F.

Transfer the octopuses and their marinade to a medium baking dish. Cover with vegetable stock until just submerged. Wrap the dish tightly with foil and braise in the oven for 3 to 3½ hours, or until the octopus is tender.

IN THE MEANTIME, MAKE THE CHORIZO PURéE: Coat the bottom of a medium saucepan with grapeseed oil. Over medium-low heat, sweat the shallot and garlic until translucent, 3 to 4 minutes.

Add the chorizo and cook for an additional 5 to 6 minutes. Pour in water to cover and simmer gently until softened, 8 to 10 minutes. Add the heavy cream and simmer for an additional 10 minutes. Transfer the chorizo and cream mixture to a blender and purée until very smooth. Add more water as needed; the final consistency of the sauce should resemble that of a loose pancake batter. Season with salt to taste. Keep warm if you’re close to mealtime, or refrigerate until later, heating it up in a saucepan before serving.

Transfer the octopuses to a cutting board and pat dry with paper towels.

Lightly coat a large cast-iron skillet with grapeseed oil and heat over high heat. Season the octopus with salt and black pepper. As the oil begins to smoke, sear the flat sides of the octopus, charring them just slightly, 3 to 4 minutes.

MAKE THE SALAD: In a bowl, toss the celery, sherry vinegar, lime juice, chives, and olive oil. Season with salt and black pepper to taste.

TO SERVE: Using wide, deep bowls, spoon 3 tablespoons of the chorizo sauce into each bowl. Arrange the octopus in the center and the salad to the side. Garnish with 4 or 5 celery leaves on the side of each bowl.

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