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LAND OCTOPUS INSPIRED BY ELDEN RING

cook:

2 h

Picture for Land Octopus inspired by Elden Ring

3,032,181 views  Sometimes we must be defeated by our enemies in order to grow; other times, we kill them and roast their legs over an open fire. If you ever find yourself in the latter circumstance, please consider using our recipe!

4 servings

US

original

metric

INGREDIENTS

For the Grilled Land Octopus

For the Grilled Land Octopus

dried lily flowers

⅓ cup dried lily flowers

(4 6lb) octopus, beak + eyes removed

1 (4 6lb) octopus, beak + eyes removed

large onion, quartered

1 large onion, quartered

fresh ginger, sliced

1 inch fresh ginger, sliced

dried nettles

¼ cup dried nettles

garlic

3 cloves garlic

bay leaves

2 bay leaves

black peppercorns

2 tsp black peppercorns

red dates

3.5 red dates

kosher salt

1 tbsp kosher salt

As needed cooking olive oil

As needed cooking olive oil

Simple Chili Oil (see recipe below)

Simple Chili Oil (see recipe below)

As needed finishing salt

As needed finishing salt

For the Simple Chili Oil

For the Simple Chili Oil

chili flakes

⅓ cup chili flakes

neutral oil

1 cup neutral oil

garlic, sliced

8 cloves garlic, sliced

ginger, peeled + sliced

1 inch ginger, peeled + sliced

shallot, minced

1 shallot, minced

For the Crimson Tears Tea

For the Crimson Tears Tea

Hibiscus flowers

¼ cup Hibiscus flowers

Soursop leaves

2.5 Soursop leaves

hot water (~190°F)

2 cup hot water (~190°F)

To taste pine bud cone syrup

To taste pine bud cone syrup

DIRECTIONS

1.

For the Grilled Land Octopus

1.

Soak dried lily flowers in hot water for 30 minutes.

dried lily flowers

⅓ cup dried lily flowers

2.

Meanwhile, bring a large dutch oven filled ⅔ of the way full with water to a boil, preferably over an open fire.

3.

Using a cleaver or large knife separate the legs from the head of the octopus.

(4 6lb) octopus, beak + eyes removed

1 (4 6lb) octopus, beak + eyes removed

4.

Cut off the stem portion of the soaked lily flowers and add them to the boiling water along with the octopus legs, onion, ginger, nettles, garlic, bay leaves, peppercorns, red dates, and salt.

fresh ginger, sliced

1 inch fresh ginger, sliced

dried nettles

¼ cup dried nettles

garlic

3 cloves garlic

bay leaves

2 bay leaves

black peppercorns

2 tsp black peppercorns

red dates

3.5 red dates

kosher salt

1 tbsp kosher salt

5.

Cook for octopus until fork tender for 45 minutes - 1 hour.

6.

Once cooked, remove the octopus legs from the pot. Pat the legs dry and brush them with olive oil. Skewer the legs using heavy duty grilling skewers.

7.

Grill the octopus for 3-5 minutes per side or until well charred over an open fire or grill.

As needed cooking olive oil

As needed cooking olive oil

8.

Plate the octopus as desired and serve with Chili Oil and sprinkle with finishing salt.

Simple Chili Oil (see recipe below)

Simple Chili Oil (see recipe below)

As needed finishing salt

As needed finishing salt

9.

For the Simple Chili Oil

1.

Add the chili flakes to a medium heat-proof bowl.

chili flakes

⅓ cup chili flakes

2.

Add the oil to a medium pot. Heat the oil over high heat until it reaches 325°F.

neutral oil

1 cup neutral oil

3.

Add the garlic, ginger, and shallot to the pot and cook until crisp, about 2-3 minutes.

garlic, sliced

8 cloves garlic, sliced

ginger, peeled + sliced

1 inch ginger, peeled + sliced

shallot, minced

1 shallot, minced

4.

Pour the hot oil over the chili flakes, be careful as the mixture will bubble aggressively, and allow it to cool at room temperature.

5.

Once cooled, transfer the mixture to a sealed container and store until ready to use. Optionally, blend the cooled chili oil in a food processor for a more intense heat.

6.

For the Crimson Tears Tea

1.

Line a pour-over funnel with cheesecloth or a coffee filter.

2.

Add the flowers and soursop leaves to the pourover glass, then add the hot water.

Hibiscus flowers

¼ cup Hibiscus flowers

Soursop leaves

2.5 Soursop leaves

hot water (~190°F)

2 cup hot water (~190°F)

3.

Allow the mixture to steep for 5 minutes. Then pour the strained tea into the serving glass of choice.

4.

Optionally, sweeten the tea to taste with pine bud cone syrup.

To taste pine bud cone syrup

To taste pine bud cone syrup

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