Spicy Charred Octopus

• Gluten free

• Seafood

  • 5 lb Octopus

• Produce

  • 1 1" piece ginger
  • 1 Carrot
  • 1 Celery stalk
  • 2 Garlic cloves
  • 1 cup Herbs, fresh tender
  • 1 Onion, medium
  • 1 Thai chile, red

• Condiments

  • 2 tbsp Fish sauce
  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1/2 cup Chili paste, hot
  • 2 tsp Coriander seeds
  • 1 tbsp Gochugaru
  • 1 Kosher salt and freshly ground black pepper
  • 2 tsp Spanish paprika, hot smoked

• Oils & Vinegars

  • 6 tbsp Olive oil
  • 1/2 cup Red wine vinegar
  • 1 tbsp Rice vinegar, unseasoned

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Whole milk greek yogurt, plain

• Beer, Wine & Liquor

  • 1 750-ml bottle Cabernet sauvignon

Found on bonappetit.com

Ingredients

• 2 garlic cloves
• 1 1” piece ginger, peeled
• 1 red Thai chile
• ½ cup hot chili paste
• 2 tablespoons fish sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon gochugaru (Korean red pepper powder)
• 1 tablespoon unseasoned rice vinegar
• 6 tablespoons olive oil, divided, plus more for drizzling
• 1 medium onion, chopped
• 1 carrot, peeled, chopped
• 1 celery stalk, chopped
• 2 teaspoons coriander seeds
• 2 teaspoons hot smoked Spanish paprika
• 1 750-ml bottle Cabernet Sauvignon
• ½ cup red wine vinegar
• Kosher salt and freshly ground black pepper
• 1 5–6-lb. octopus, cleaned, head and beak removed
• 2 tablespoons unsalted butter
• 1 cup torn fresh tender herbs (such as basil, mint, and/or cilantro)
• 1 tablespoon fresh lime juice
• ½ cup plain whole-milk Greek yogurt
• Gochugaru can be found in Korean markets.