PAN-FRIED OCTOPUS WITH NDUJA GHEE & WHITE BEAN PURÉE

Tender octopus seared hard in Organic British Grass-Fed Ghee, then basted in rich nduja ghee. The ghee handles the heat while the nduja melts into the fat, releasing chilli, pork fat and spice into the pan.

Served over silky white bean purée finished with Spanish Extra Virgin Olive Oil.

PHATS USED: GOOD PHATS Ghee & Spanish Extra Virgin Olive Oil
SERVES: 4
PREP TIME: 20 minutes
COOK TIME: 60–75 minutes

INGREDIENTS

FOR THE OCTOPUS

1 whole octopus, cleaned (beak removed)
1 onion, halved
2 celery sticks, roughly chopped
2 bay leaves
Pinch black peppercorns
1 lemon, halved
2 tbsp Organic British Grass-Fed Ghee (plus extra for frying)
1 heaped tbsp nduja
Juice of ½ lemon
1 tbsp chopped chives
Sea salt
Cracked black pepper

FOR THE WHITE BEAN PURÉE

1 × 400g tin white beans, drained (reserve the bean brine)
2 tbsp lemon juice
60ml Spanish Extra Virgin Olive Oil
2 confit garlic cloves (or ½–1 fresh clove, finely grated)
Sea salt
Freshly ground black pepper

METHOD

1) Simmer the Octopus

Rinse the octopus well under cold water and remove the beak if not already done.
Place the onion, celery, lemon halves, bay leaves and peppercorns into a large pan. Bring to the boil, then reduce to a very gentle simmer.
Dip the octopus into the liquid 2–3 times to curl the tentacles, then submerge fully.
Cover with a lid or cartouche and simmer gently for around 60 minutes, until a knife slides easily into the thickest part.
Refresh in cold water, peel off the outer skin, pat dry thoroughly and portion. Set aside.

2) Make the White Bean Purée

While the octopus is simmering, prepare the purée.

Place the drained white beans, lemon juice, GOOD PHATS Spanish Extra Virgin Olive Oil and garlic into a food processor.

Blend until completely smooth. If needed, loosen with a tablespoon of the reserved bean brine at a time until silky and spreadable.

Season with sea salt and freshly ground black pepper.

Transfer to a small saucepan and warm gently on low when ready to serve.

3) Sear the Octopus

Heat a cast iron or heavy pan over high heat with a little Ghee.

Season the octopus and sear for 2–3 minutes per side until deeply charred.

Char half a lemon cut-side down in the same pan for garnish.

Remove the octopus and set aside.

4) Build the Nduja Ghee