Recipe Courtsey of Chris Damskey, Chef De Cuisine –
‘Ulu Ocean Grill + Sushi Lounge at Four Seasons Resort Hualalai
3 each red peppers
2 each garlic cloves
1 each red Thai chili, seeded and minced
½ tsp salt
1½ Cup macadamia nuts
½ Cup extra virgin olive oil
1 tsp sherry vinegar
2 Cup celery, chopped
2 Cup yellow onions, chopped
1 Cup fennel , chopped
1 each thyme sprig
1 Cup champagne vinegar
3 Cup dry white wine
4 qt. distilled water
2 lbs. octopus or “tako” in Hawaiian, head and beak removed
¼ Cup salt
extra virgin olive oil
Sheet pan, food processor, large stock pot, sauté pan.
Preheat oven to 400°. On a sheet pan, line with foil and roast red peppers and garlic cloves for 20 minutes. Flip the peppers and roast for another 20 minutes. Remove from the oven and let cool, cut away pepper stems, peel the skins, and set aside.
In a food processor, puree the Thai chili, and salt until smooth. Add the macadamia nuts, extra virgin olive oil, and sherry vinegar and pulse, so mixture still has texture. Add the roasted red peppers and garlic and puree just until smooth and set aside or refrigerate overnight.
In a large stock pot, coat the bottom with extra virgin olive oil, then add celery, onions, fennel, thyme and sweat on low heat. Add the champagne vinegar and dry white wine, and cook for an additional 5 minutes. Add the distilled water and salt, then bring the water to a low simmer. Add the tako into the water, cover the pot and cook for 45 minutes or until tender.
Once tako is cooked, remove from the pot and let cool in the refrigerator.
To serve, heat grill to medium high and char tako around 1-2 minutes per each side.
In a bowl, add 1 Tbsp of the romesco and 1 tbsp olive oil and mix. Add the tako legs
and toss to coat.
On a plate, add romesco, tako, and garnish with choice of micro greens, lime,
and Kewpie mayonnaise.