Note: Mocan & Green Grout is both a daytime café and a dinner venue. This dish is from their dinner menu.
For the paprika oil – mix the paprika and oil together and leave to infuse, preferably overnight. This will make a rich, flavoursome oil for the mayonnaise.
To confit the octopus – place the octopus into a pot, fully submerged in the lemon olive oil. Cover with a lid, then cook on the stove at the lowest possible temperature for 45 minutes.
Meanwhile – preheat an oven to 180°C. Slice the potatoes, coat with olive oil and season with salt and pepper. Bake in the oven for 40 minutes, or until crispy.
For the paprika mayonnaise – pour 30ml of the paprika oil into a bowl and set aside until serving. Place the egg yolks, garlic, white wine vinegar and mustard into a blender. Blend for 30 seconds, then slowly drizzle in the paprika oil to make a creamy, emulsified mayonnaise. Season to taste.
To finish – place a char grill or barbeque on a high heat and char the octopus for 2-3 minutes, turning occasionally. Place into a bowl and season with salt, pepper and a squeeze of lemon.
To serve – smear each plate with paprika mayonnaise. Place some potato around the plate, followed by the octopus. Finish with the lemon segments, micro celery and paprika oil.
1kg baby octopus
500ml lemon olive oil
6 kipfler potatoes, washed
2 lemons, segmented
salt and pepper
micro celery, to serve
4 teaspoons smoked paprika
400ml sunflower oil
2 egg yolks
1 clove garlic, chopped
30ml white wine vinegar
1 tablespoon Dijon mustard