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1
Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.
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2
Dip the octopus in the boiling liquid for 10 seconds and lift it back out.
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3
Repeat the process 3 times.
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4
Finally, submerge the octopus in the liquid and reduce the heat to a simmer.
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5
Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.
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6
Heat a large saute pan over medium-high heat.
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7
Add the bacon and cook until crisp.
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8
Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.
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9
Preheat the oven to 425 degrees F. Preheat a grill to high heat.
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10
Warm up half of the Tangerine Sauce in a saute pan on medium heat.
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11
Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes.
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12
Remove the head and discard.
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13
Cut off the tentacles from the body and reserve the body for another use.
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14
Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly.
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15
Season with salt and pepper.
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16
Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.
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17
To serve, drizzle some of the remaining Tangerine Sauce on each plate.
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18
Sprinkle some of the crushed peppercorns and oregano leaves around each plate.
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19
Place a tentacle on each plate and sprinkle with some of the bacon.
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20
Garnish with the Bulls Blood microgreens and micro arugula.
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21
Finish with a drizzle of oil and some freshly ground black pepper.
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22
Reduce the juice and honey in a saute pan over medium heat until syrupy.
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23
Allow to cool slightly.
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24
Combine in a food processor with the red wine vinegar, mustard, anchovies and chile and process until smooth.
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25
While processing, drizzle in enough canola oil to create an emulsified sauce.
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26
Season with salt and pepper.
