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Fruity Fried Octopus with Blueberry Sticky Rice

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Prep Time1 hr 15 min
Cook Time2 hr 45 min
Serves6

Set the scene for an unforgettable dinner when you prep this crispy, fruity chorizo seasoned fried octopus with blueberry sticky rice, served with a creamy brown butter raspberry sauce, fresh fruit Pico, sweet & sour strawberry pearls, and fruity seaweed coral.

INGREDIENTS

    For the Crispy Chorizo Seasoned Fried Octopus:

  • 2 whole octopus
  • 2 lemons
  • 2 tablespoons of salt
  • 2 tablespoons of Old Bay seasoning
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon oregano
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • ½ teaspoon black pepper
  • ½ teaspoon coriander
  • ¼ cup of dried strawberries
  • ¼ cup of dried blackberries
  • ¼ cup of honey
  • 2/3 cup of EVOO
  • 1 large egg
  • 1 cup water
  • Ice cubes, for chilling the water
  • 3-4 cups vegetable oil

    • For the Dried Berries:

  • 1 ½ cup California Giant strawberries
  • 1 ½ cup California Giant blackberries
  • 1 ½ cup California Giant blueberries

    • For the Blueberry Sticky Rice:

  • 8 ½ ounces canned coconut milk
  • 3 tablespoons sugar
  • 4 pinches of salt
  • 4 tablespoons butterfly pea flowers
  • ½ cup of dried blueberries
  • 3 ¼ cup hot water
  • 10 ounces glutinous rice (sweet sticky rice)

    • For the Creamy Brown Butter Raspberry Sauce:

  • 1 stick of salted butter
  • 1 tablespoon maple syrup
  • ½ cup California Giant raspberries
  • ¼ cup heavy cream
  • ½ tablespoon Dijon mustard
  • 1-2 pinches of salt

    • For the Strawberry Sweet & Sour Pearls:

  • ½ cup white sugar
  • ½ cup white vinegar
  • ½ cup California Giant strawberries
  • 1 gram agar agar
  • ¼ cup cold water
  • 2 cups of chilled EVOO

    • For the Fresh Fruit Pico:

  • 6-8 California Giant strawberries, quartered
  • 5-8 California Giant blackberries, quartered
  • 8-10 California Giant blueberries, quartered
  • ¼ cup cilantro
  • 2 pinches of salt and pepper
  • 1 lime, juiced

    • For the Fruity Seaweed Coral:

  • 10 to 12 dried seaweed chips
  • ¼ cup of dried strawberries
  • ¼ cup of dried blackberries
  • ¼ cup flour
  • 1 cup water
  • 2-3 pinches of salt and pepper
  • 2 cups of vegetable oil

DIRECTIONS

  • For the Dried Berries:

      • Thinly slice strawberries, blackberries, and blueberries.
      • Place thin slices of berries in single layers on a sheet pan. Keep berry types separated on the sheet.
      • Bake in oven at 185 degrees for 10 to 12 hours.

  • For the Crispy Chorizo Seasoned Fried Octopus:

      • Preheat a sous vide cooker to 197 °F.
      • Using a sharp knife or good kitchen shears, remove octopus head and neck then divide the octopus into manageable portions that can be bagged more easily. Chef Note: Make sure to bag and cook the head pouch as well; it's not as delicious as the tentacles, but still good.
      • Place octopus’ pieces, lemon slice, salt, and Old Bay seasoning in zipper-lock or vacuum bags and seal using the vacuum sealer or the displacement method.
      • Submerge in water and cook for 2 ½ hours. Remove bags, chill rapidly in an ice-water bath, then refrigerate until ready to use. Chef Note: Chilling helps set the skin, so it doesn't fall off later. It's good to do even if you plan to serve the octopus warm

  • For the Blueberries Sticky Rice:

      • Add dried butterfly pea flowers and dried blueberries to a bowl or jug and pour in the given amount of boiling water. Give a quick stir and let steep for 5 minutes.
      • When the water is dark blue, filter out the flowers and blueberries, and leave to cool down until lukewarm.
      • Rinse the white glutinous rice with cold water until the water runs clear. Drain the rice and add to the rice cooker.
      • Pour in the prepared blue water to cooker, give a quick stir, and cover with a lid.
      • Set rice cooker to medium-low heat and cook the rice until all the water has evaporated.
      • While rice is cooking add coconut milk, sugar, and salt to a pot.
      • Heat the milk and stir it until the sugar has dissolved. Then, turn off the heat and set the pot aside.
      • Pour the sweetened coconut milk over the cooked blue sticky rice. Stir delicately to break up any lumps and distribute the milk evenly.
      • Cover the blue sticky rice with a lid or plate and let it sit for 10 minutes to absorb the coconut milk.
      • Cover at room temperature until ready to use.

  • For the Creamy Brown Butter Raspberry Sauce:

      • Melt the butter in a small frying pan over high heat. Once it begins to foam, stir and watch carefully. It will brown in 2 to 3 minutes. Stir the butter a few times to ensure it browns evenly.
      • Add in heavy cream and whisk until blended well. Remove the pan from the heat.
      • Add maple syrup, fresh raspberries, and Dijon mustard together in a blender and set it on medium speed to break down the raspberries.
      • Once the raspberries have broken down, strain the mixture over a medium to large bowl.
      • Slowly drizzle in the brown butter and cream mix into the bowl, whisking the entire time.
      • Once the cream and butter have been added, whisk the dressing quickly for several seconds so it becomes creamy. Store the dressing at room temperature until you are ready to use it.

  • For the Strawberry Sweet & Sour Pearls:

      • Remove stems and dice strawberries.
      • Place the strawberries, sugar, vinegar, and water in pot and bring to a boiled for 5 to 6 minutes. Strain strawberries and set liquid aside to slightly cool.
      • Place 1 milliliter of the strawberry liquid aside and add in agar agar.
      • Once it’s reached room temperature, place liquid in squeeze bottles and drop pearls in the chilled, almost frozen, EVOO.
      • When pearls are formed, strain and raise with chilled water about 4 to 5 times.
      • Chill until ready to use.

  • For the Fresh Fruit Pico:

      • Dice strawberries, blackberries, and blueberries into small pieces.
      • Finely chop cilantro.
      • Mix fruit and cilantro together in a bowl with lime juice, salt, and pepper.
      • Refrigerate until ready to use.

  • For the Fruity Seaweed Coral:

      • Place seaweed sheets, dried fruit, and flour in a food processor.
      • Once combine remove from the processor and place in a large mixing bowl. Add water and salt & pepper to mix and whisk until smooth.
      • In small pan heat cooking oil to medium heat. When oil is ready, ladle small amount of mixture into pan.
      • Cook until oil bubbles start to die down. Remove coral from pan to allow to cool.
      • Set aside until ready to use.

  • Preparing for serving:

      • In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
      • In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
      • Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have one cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure to not add actual ice cubes to the tempura batter.
      • Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to overmix the batter; it should be a little lumpy.
      • Heat vegetable oil in a skillet over medium to high heat.
      • Dip chilled octopus pieces into tempura batter quickly for a light coat.
      • Place in oil until batter turns golden brown and crisp, about three minutes.
      • Set aside and allow to cool.

  • For Plating:

      • In a spice grinder blend chili powder, garlic powder, onion powder, oregano, smoked paprika, cumin, salt, black pepper, coriander, dried strawberries, and dried blackberries together.
      • Heat EVOO and honey in small pan. Once EVOO and honey combine add seasoning blend to pan.
      • After ingredients come together, quickly toss crispy octopus before going onto plate.

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