Bulgogi Pulpo with Sticky Rice Paella

Yield: 8 servings

Ingredients:

Bulgogi Pulpo:

• 1 medium-sized octopus, tentacles
• 1 Seville orange, juice and zest
• ½ cup (120 ml) low sodium soy sauce
• ¼ cup (60 ml) light brown sugar
• ¼ cup (60 ml) toasted sesame oil
• 5 cloves garlic, minced
• 2 tablespoons (30 ml) freshly grated ginger
• 4 green onions, thinly sliced
• 1 tablespoon (15 ml) toasted sesame seeds
• 2 cups (470 ml) chicken stock
• 2 cups (470 ml) clam juice
• 1 tablespoon (15 ml) corn starch, mixed with 2 tablespoons (30 ml) water
• sesame seeds, to garnish

Sticky Rice Paella:

• 2 tablespoons (30 ml) olive oil
• 3 cloves garlic, minced
• 1 inch (2.5 cm) piece ginger, minced
• 6 scallions, finely chopped
• 1 teaspoon (5 ml) paprika
• 1 teaspoon (5 ml) gochujaru (Korean chili powder)
• 1 large red bell pepper, chopped
• 2 links lap cheong (Chinese sausage), chopped
• 3 Roma tomatoes, finely chopped
• 1/16 teaspoon (1 g) saffron, steeped in ½ cup (120 ml) warm white wine
• 1 ½ cups (350 ml) sticky rice, well-rinsed
• 1 cup (240 ml) chicken stock
• 1 cup (240 ml) clam juice
• 1 lime, juice
• ¼ cup (60 ml) parsley, chopped
• ¼ cup (60 ml) cilantro, chopped
• ¼ cup (60 ml) mint, chopped
• 3 egg yolks
• Salt
• 2 tablespoons (30 ml) vegetable oil

Paprika-Gochujang Battered Mussels:

• 8 medium sized mussels
• Water, for steaming
• 2 cups (470 ml) all-purpose flour, divided
• 1 tablespoon (15 ml) Spanish paprika
• 1 teaspoon (5 ml) table salt
• 1 cup (240 ml) cold water
• 2 tablespoons (30 ml) gochujang
• 3 tablespoons (45 ml) vegetable oil

Method:

For the Bulgogi Pulpo:

Make a marinade in a small bowl by combining the Seville orange juice and zest, soy sauce, sugar, sesame oil, garlic, ginger, and green onions. Whisk well.

Arrange the octopus tentacles in a cold cast iron pan, leaving some space in between each. Pour over the marinade, stock, and clam juice.

Carefully place the pan with the octopus and marinade over medium heat, and slowly bring all to a gentle simmer.

Reduce heat to medium low, cover and cook for 2 hours, without stirring. Check the level of the liquid from time to time, adding a bit of water if needed.

Once tender, gently, to avoid tearing the skin, remove octopus from liquid  tearing and transfer to a plate or tray.

Strain the liquid (discarding the solids), return it to the pan, and bring back to a simmer.

Whisk in the cornstarch mixture, stirring continuously until slightly thick and glossy.

Return the tentacles to the sauce. Keep warm for serving.

For the Sticky Rice Paella:

While the Bulgogi Pulpo is cooking, prepare the Sticky Rice Paella cake.

In a medium saucepan, heat the olive oil over medium high heat. Add garlic, ginger and scallions and cook for 2-3 minutes until aromatic.

Add the bell pepper and lap cheong, cook for 2-3 minutes until the lap cheong starts to brown. Add the paprika and the gochugaru and cook for 1-2 minutes.

Add tomatoes, cooking for 3-4 minutes until starting to dry, then add the saffron-wine mixture, and cook for 1 more minute until heated through.

Stir in the rice until well coated.

Add chicken stock and clam juice, increase the heat, and bring to a gentle boil.

Now reduce the heat to medium low, cover, and cook for 15 minutes, or until all the liquid has been absorbed.

Leave covered, but remove from the heat and let sit for 8 minutes to finish steaming.

Transfer to a baking sheet and spread out, and leave at room temperature until completely cool.

Fold the lime juice, cilantro, parsley, and mint into the rice. Season with salt.

Now fold in the egg yolks until completely combined.

Form cakes using a 1 ½ inch (3.75 cm) round cookie cutter to mold 8 small pucks that are about 1 inch (2.5 cm) thick. Press well to make sure the rice is packed in firmly.

When the cakes are formed, heat vegetable oil in a non-stick pan over medium high heat.

Sear the cakes, 2 minutes per side, until crispy. Keep warm.

For the Paprika-Gochujang Battered Mussels:

Meanwhile, steam the mussels with water in a covered wok for 2-3 minutes until they are all open. Remove the cooked mussels from the wok and cool for a few minutes.

Carefully remove the meat from the shells, discarding the shells.

Make a small bowl with half of the flour for dredging the mussels.

In a separate bowl, whisk together the paprika, remaining flour, and salt, then stir in the water and gochujang, continuing to whisk until the batter is smooth and red.

Heat vegetable oil in a skillet over medium high heat.

Dredge the mussel meat in the first bowl of flour, dust off excess, then transfer to the batter.

Lift the mussel out of the batter, allowing excess batter to drain off and transfer to the hot oil. Sear the mussels, 2 minutes per side, or until crispy. Transfer to a lined plate and keep warm.

To Serve:

When everything is warm and ready, assemble the plate.

Garnish one tentacle (with no excess sauce) with sesame seeds and place in the center of a large round white plate, making sure the end of the tentacle makes a nice, visible spiral.

Place one Sticky Rice Paella cake to the left of the tentacle.

Finish by topping the rice cake with one crispy mussel.

Serve immediately.