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Virgilio Martinez

Charred Octopus, Purple Corn, Seaweed

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Preparation info
  • Serves

    8 to 10

    • Difficulty

      Complex

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

Both the seaweed cochayuyo and purple corn are integral to Peruvian gastronomy. Here corn sprouts are steeped in a clam dashi. Served with fragrant grilled octopus, the result is umami of marvelous depth.

Ingredients

  • 2½ lbs. (1.2 kg) octopus
  • ⅔ oz. (20

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