05/06/2026
From the kitchen at the new James Suckling Wine Central comes Chef Albert’s Octopus Crudo. The octopus is slow-cooked sous vide for 12 hours to achieve a delicate, tender texture while preserving its sweetness. It’s lightly marinated just before serving with citrus juice, salt and pepper, allowing its freshness to shine. The dish is elevated with a vibrant gochujang tomato sauce while thin slices of jamón add a savory, silky depth.
Beautifully paired with the Muga Rioja Prado Enea Gran Reserva 2016, whose savory depth, fine tannins and long, precise finish echo the dish’s umami layers and balance its citrus lift.
Link in bio to book.
