Jason Wallis
Chris Hastings pressure cooks then grills this octopus and plates it with asparagus, romesco, hearts of palm, and chorizo.
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Grilled Octopus & Jumbo Asparagus with Romesco, Hearts of Palm & Chorizo

Christopher Hastings, Hot and Hot Fish Club, Birmingham, Alabama - June 2014

For 8 servings

Grilled octopus:

  • 8 octopus tentacles, cleaned
  • 5 cups (1.2L) vegetable stock
  • olive oil
  • salt
  • black pepper, freshly ground
  1. Place octopus and stock in pressure cooker; lock lid into place; set heat to high; cook 15 minutes; release pressure; remove octopus from pressure cooker; cool.

  2. Place octopus in large bowl; drizzle with oil; season; toss to coat; cover with plastic wrap; reserve in refrigerator.

Chorizo & chorizo powder:

  • 1 Tbsp. (15ml) olive oil
  • 1 cup (227g) chorizo, cut into sm. dice
  • 4 1/4 tsps. (20g) maltodextrin
  • 1/8 tsp. (.7g) salt
  1. Heat oil in a skillet set over medium-high heat; add chorizo; cook, stirring occasionally, until brown and crisp; remove; place on paper towels to drain; reserve.

  2. Cool chorizo oil; whisk in maltodextrin and salt; cover chorizo powder in airtight container; reserve.

Preserved lemon vinaigrette:

  • 2 preserved Meyer lemons
  • 1 cup (235ml) lemon juice
  • 1 cup (235ml) extra-virgin olive oil
  • 1 1/2 tsps. (2g) shallot, minced
  • 1 1/2 tsps. (2g) parsley, chopped
  • 1 1/2 tsps. (2g) chives, chopped
  • 1 1/2 tsps. (2g) thyme, chopped

Remove peel from lemons; discard flesh; place peel in large bowl; add remaining ingredients; whisk well; cover; reserve.


  • 3 red bell peppers, roasted
  • 1/2 Vidalia onion, grilled
  • 1/2 cup (117ml) extra-virgin olive oil
  • 1 slice bread, toasted
  • 1 garlic bulb, halved crosswise and roasted
  • 1/4 cup (60g) tomatoes, roasted
  • 1/4 cup (59ml) red wine vinegar
  • 1/4 cup (36g) blanched almonds, roasted
  • 3 Tbsps. (45ml) lemon juice
  • 1 Tbsp. (2g) saffron

Place all ingredients in a blender; process until smooth; place in airtight container; cover; reserve.


  • 16 jumbo asparagus, peeled and blanched
  • 2 cups (460g) fresh hearts of palm, cut into rings
  • 2 cups foraged greens (for serving)
  • 1/4 cup (58g) green olive petals, sliced
  • salmon roe
  • lemon oil
  1. Heat a grill to high.

  2. Grill octopus, turning occasionally, until lightly charred and cooked through; place in large bowl with asparagus and 1/4 cup preserved lemon vinaigrette; toss to coat.

  3. To serve, spoon 3 Tbsps. romesco in center of each serving plate; place 2 jumbo asparagus on right side of plate; top with some octopus; place hearts of palm and greens in a medium bowl; drizzle with preserved lemon vinaigrette; toss to coat; arrange 5 hearts of palm rings, 1/4 cup dressed greens, and 5 olive petals on each plate; top with 1 tsp. reserved chorizo; sprinkle chorizo powder around; garnish with roe; drizzle lemon oil around.

What to drink: Can Feixes Blanc Selecció 2012