Octopus with saffron, black risotto and pickled dulse
by Paul Welburn
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Ingredients
Fish & Shellfish
1 octopus
Oils & Vinegars
oil
130ml of Chardonnay vinegar
300g of grapeseed oil
Speciality Ingredients
25g of red dulse
2 tsp squid ink
Beverages
450ml of water
Store Cupboard
8g of salt
6g of sugar
45ml of soy sauce
30g of egg yolk
4g of Dijon mustard
1/2 tsp pickled lemon
Spices & Dried Herbs
2g of saffron
Cereals, Grains & Pasta
400g of Arborio risotto rice
Dairy
100g of butter
Cheese
1 tbsp of Parmesan
Fruit & Vegetables
sea vegetables