First, Gourdet gets his fire hot, lighting a grill fired by petrified wood.
Gourdet blanches a Spanish day-boat octopus three times before simmering...
... in a bath of curry paste, garlic, ginger and cilantro stems.
After a 90-minute simmer, the beast is removed.
After simmering for 90 minutes and cooling the octopus, Gourdet peels off the colored flesh, leaving the tentacles intact.
The tentacles are rubbed with a little olive oil before hitting the grill.
The grilled octopus is plated with a watermelon "curry," made from toasted and crushed cumin and coriander seeds, which are simmered with turmeric, sweet chili powder, and watermelon.
The dish is plated with Chinese sausage "crisps," avocado, curry oil, olive oil, pickled watermelon rind, and sea salt.