Mediterranean Octopus, Kelp Pasta, and Fennel

METHOD:

For the Vegetable Stock:
Peel and cut produce into large dice and transfer to 10-quart pressure cooker with coriander, peppercorns, and fennel seeds. Sweat mixture, deglaze with wine, add herbs and water, and cover. Cook on full pressure for 30 minutes. Transfer stock to a large plastic container, cover, and refrigerator overnight; strain.

For the Mediterranean Octopus:
Heat the bath of an immersion circulator to 85ºC. Place octopus, vinegar, peppercorns, and bay leaf in a vacuum bag and seal. Cook sous vide for 4 hours. Remove bag and cool slightly. Remove octopus and pour cooking liquid into a saucepan. Portion and reserve octopus arms. Over medium-high heat, reduce octopus liquid by 30 percent; scale liquid. With an immersion blender, blend in 0.3 percent smoked paprika and 0.1 percent xanthan gum.

For the Kelp Pasta:
In a food processor, combine flour, salt, and wakame. With the motor running, slowly add egg yolks; process 5 seconds. Pour in milk, squid ink, and olive oil and process until combined. Transfer dough to parchment paper and shape into a ball. Place dough in a vacuum bag and vacuum on high; rest dough 5 minutes. Remove dough from bag, divide into eighths, and dust with flour. Through a pasta roller set to thickest setting, roll pasta until it passes through the thinnest setting. Cut dough sheets into 4-inch squares.

Seaweed Butter:
In a bowl, stir to combine 10 parts butter to 1 part kaiso salad powder.

To Assemble and Serve:
Prepare and heat plancha. Bring a large pot of salted water to a boil and cook Kelp Pasta 1½ minutes. Drain pasta and transfer to large bowl. Toss with Seaweed Butter and salt. In a saucepan, combine 2 ounces reduction from Mediterranean Octopus with 2 ounces Vegetable Stock and reduce by half; whisk in butter until emulsified. On a screaming hot plancha, sear Octopus, toss with sauce, and plate. Top with pasta and garnish with fennel shavings, fronds, pollen, and flowers. Finish with drizzle of olive oil.