- Poach Spanish Octopus in a white wine court bouillon for two hours on a low simmer.
- Chill overnight.
- Twice cook (boil and pan roast in extra virgin olive oil) fingerling potatoes.
- Over an oak grill, char octopus and slice into finger-sized portions.
- Plate with a savory lemon curd and a parsley aioli.
- Garnish Spanish Charred Octopus with micro celery and serve with a glass of Contrast. Enjoy!
Spring Release 2022
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2021 Contrast
74% Chardonnay, 26% Sauvignon Blanc
Spanish Charred Octopus
Recipe courtesy of Chef Justin Monson
Ingredients
Spanish Octopus
White Wine
Fingerling Potatoes
Extra Virgin Olive Oil
Garlic
Parsley
Thyme
Salt and Pepper
Aioli
Micro Celery
Lemon Zest and Juice
Mixed Greens
Cork (for tenderness boiling octopus)
SPANISH CHARRED OCTOPUS WINE PAIRING
Transport yourself to the lively streets of Barcelona with its vibrant flavors and authentic Mediterranean flair. This recipe by Chef Justin Monson features charred Spanish octopus with fingerling potatoes and lemon curd. Enjoy a blend of smoky, savory, and citrusy notes that will bring your taste buds to the sunny shores of Spain with every bite.
To truly immerse yourself in this recipe and the Spanish way of life, pair it with a glass of BENOM's Contrast. This white wine blends the contrasting varietals of Chardonnay and Sauvignon Blanc to bring a refreshing and crisp wine infused with notes of citrus, honeysuckle, and exotic fruits. Contrast's freshness and brightness serve as the perfect complement to the smoky flavors of the octopus and the citrusy zing of the lemon curd.
To transport your palate to the heart of Spain, try this Spanish Charred Octopus wine pairing at home with a bottle of Contrast on a sunny summer day. Whether you are surrounded by loved ones or enjoying a meal solo, elevate your dining experience with this exquisite pairing.
Method
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