Oyster Bay Chardonnay

Grower: Delegat Wines
Grape Variety: Chardonnay
Style: Creamy and Vibrant
Country: New Zealand
Appellation: Marlborough
Vintage: 2019/20
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl

Octopus with Black Bean-Pear Sauce

Cooking Time: 01 hrs 20 mins (approx.)
Number of Servings: 4

INGREDIENTS

Octopus //

1/2 small onion, sliced
6 garlic cloves, halved
2 parsley sprigs
One 2-ounce piece of prosciutto
1 teaspoon salt
4 octopus tentacles (about 2 pounds total)

Black Bean Pear Sauce //

1/4 cup vegetable oil
2 teaspoons Chinese fermented black beans, rinsed (see Note)
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 small shallot, minced
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced jalapeño
1/2 small Bartlett pear, peeled and cut into 1/4-inch dice
1 tablespoon fresh lemon juice
1 tablespoon minced chives

Miso Vinaigarette //

1 tablespoon white or blond miso
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 teaspoon squid ink (optional)
Salt and freshly ground pepper

To Finish //

2 tablespoons extra-virgin olive oil
2 teaspoons hot paprika
Salt
1 tablespoon vegetable oil
16 baby arugula leaves
1 small Bartlett pear, cut into very thin wedges

1. In a large, deep skillet, combine 2 quarts of water with the onion, garlic, parsley, prosciutto and salt.
2. Cover, bring to a boil and simmer over moderate heat for 5 minutes.
3. Add the octopus to the broth, cover partially and simmer over low heat until tender, about 1 hour; drain and pat dry.
4. In a small skillet, heat the vegetable oil.
5. Add the black beans and cook over moderate heat for 2 minutes.
6. Add the garlic, ginger and shallot and cook until softened, about 4 minutes.
7. Add the red bell pepper and jalapeño and cook until starting to soften, about 2 minutes.
8. Stir in the pear and remove from the heat. Stir in the lemon juice and chives.
9. In a small bowl, whisk the miso with the balsamic vinegar, oil, squid ink and 2 tablespoons of water.
10. Season with salt and pepper.
11. In a bowl, mix the olive oil with the paprika and rub it all over the cooked octopus; season with salt. In a skillet, heat the vegetable oil until shimmering.
12. Add the octopus and cook over high heat until browned all over, about 6 minutes.
13. Transfer the octopus to a carving board and slice it crosswise 1/3 inch thick.
14. Spread the vinaigrette on 4 plates and top with the octopus.
15. Spoon the black bean–pear sauce over the octopus.
16. Garnish with the arugula and pear wedges and serve.