Ingredients

5 pieces of shrimp

For Marinade: 

2 cloves garlic

125mL (1/2 cup) olive oil

1 bunch thyme

1 bunch cilantro

For the Slaw: 

1 green papaya, julienned

1 mango, julienned

20 mL (1 ½  Tbs) olive oil

½ lemon, juiced

For Nori Tacos (5):

5 sheets nori

100g tempura mix

50 mL (1/4 cup) water

Taco molds

For garnish: 

150 mL (2/3 cup) mayo

30 mL (2 Tbs) Tom Yum paste

Tobiko (flying fish roe)

Squeeze bottle

*Note: measurements provided by Chef Gall in metric are most accurate. Using a Pyrex measuring cup with metric for liquid recommended. 

Directions

For Nori Taco:

Cut nori into rounds

Combine tempura mix with water as directed on package

Place nori sheet in tempura batter and drop into fryer or frying oil

Place mold onto taco shell while it’s frying so it takes shape

Leave in the fryer or oil for about 5 minutes, then take out

Let taco cool slightly and remove mold with tongs

For Aioli:

Cook tom yum paste in a pan for about 15 minutes, then cool

Mix into mayo and reserve for later use; put in squeeze bottle

Shrimp and slaw: 

Marinate the shrimp in garlic, oil, and herb mixture

Grill shrimp and season

Let shrimp cool and cut into small pieces

Take papaya and mango and place in bowl

Dress the slaw with oil and lemon

Begin assembling the taco by placing the slaw in first, then the chopped-up shrimp

Add squeezes (2 dots per taco) of aioli and tobiko to finish

Garnish and serve as soon as assembling to keep the crunch of the shell

Ingredients

For the octopus cooking liquid:

500 mL (2 1/3 cups)* white wine

2 bay leaves, cut into halves

8 cloves garlic, whole

1 bunch thyme, whole

100 mL (1/2 cup) olive oil

1 carrot, roughly chopped

1 celery stalk, roughly chopped

1 onion, roughly chopped

Handful of peppercorns

6 L (6 ½ quarts) water

For the octopus marinade:

125 mL (1/2 cup) olive oil

2 cloves garlic, finely chopped

1 bunch thyme, finely chopped

For the Romesco Sauce:

6 cloves garlic, whole

2 large Roma tomatoes, roughly chopped

½ can roasted red pepper, whole

½ bunch flatleaf parsley, roughly chopped

60 mL (1/4 cup) olive oil

30 mL (1/8 cup or 2 Tbs) red wine vinegar

5 g (1/2 tsp) smoked paprika

1 onion, cut into large pieces

Salt and pepper, to taste

For the Salsa Verde:

2 cloves garlic, chopped

½ bunch flatleaf parsley, finely chopped

1 bunch mint, finely chopped

125 g (4.4 oz) capers, finely chopped

45 mL (3 Tbs) red wine vinegar

150 mL (2/3 cup) extra virgin olive oil

40 g (1.5 oz) Castelvetrano olives, finely chopped

1 lemon, zested and juiced

For the lentils:

100 g (4 oz) Canadian (green) lentils, soaked overnight

Oil for frying and Salt and pepper, to taste

Additional ingredients for garnish: 

2 pieces watermelon radish

1 package microgreens

*Note: measurements provided by Chef Gall in metric are most accurate. Using a Pyrex measuring cup with metric for liquid recommended.

Directions

Step one: 

Cut octopus into 3 parts

Make a cooking liquid with the top ingredients above in a large stockpot

Cook octopus for about an hour or so until the membrane starts to come off

Once cooled, cut into pieces

Marinate in garlic, herb and oil marinade and set aside for future use.

Step two: 

Start Romesco Sauce by cooking garlic and onions in oil

Add rest of ingredients to the pot to brown

Cook for 15 minutes

Blend until smooth

Season to taste, set aside

Step three: 

Chop all Salsa Verde ingredients, mix together and set aside

Step four:

Lentils should be soaked overnight until tender

Strain out water

Fry in frying oil that is 350 degrees, until crispy. 

Season when removed from oil with kitchen spider/sieve

To assemble:

Season marinated octopus with salt and pepper and char on the grill or in a hot pan

Plate the Romesco sauce

Add octopus on top of the sauce and finish with the Salsa Verde

Place crispy lentil and shaved radish

Finish with microgreens