Seared Octopus Recipe

Poach for tenderness

Combine water, white wine, crushed garlic, bay leaves, peppercorns and 2 tsp salt in a large pot and bring to a gentle simmer. Reduce heat so the liquid is barely moving.

Add the whole octopus, submerging it. Poach gently (do not boil) until tender when pierced at the thickest part of the tentacle, about 45–60 minutes depending on size. Test with a skewer; it should meet little resistance. Keep at a bare simmer; occasionally skim foam.

Remove octopus from the liquid and let cool slightly on a wire rack. Reserve 2–3 tbsp of the poaching liquid for the confit sweet potatoes or salsa if needed. Pat the octopus dry thoroughly with paper towels.

Flash-sear

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1–2 tbsp olive oil. When oil is shimmering, cut the octopus into 6–8 pieces (sever tentacles from head and halve longer tentacles). Sear pieces, cut side down, pressing lightly, until deeply browned and crisp at the edges, about 1–2 minutes per side. Transfer to a tray and lightly season with finishing salt. Keep warm.

Preheat oven to 150°C (300°F). Place sweet potato rounds in a single layer in an ovenproof dish just large enough to hold them.

Pour olive oil over the sweet potatoes to cover them completely. Add smashed garlic and thyme sprigs. Season with 1 tsp salt and 1 tsp black pepper, ensuring evenly distributed.

Cover the dish tightly with foil and bake in the oven for 1 hour 15 minutes to 1 hour 30 minutes, until potatoes are very soft but hold their shape. Remove from oven and let cool slightly in oil. Keep warm or reheat gently in oil before plating. Reserve oil for finishing if desired.

In a bowl, combine chopped parsley, chopped mint, minced shallot, capers, chopped cornichons, and minced anchovy (if using).

Whisk in lemon juice and olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Let sit 10–15 minutes to meld flavors.

Place mayonnaise in a bowl and stir in the pureed ripe plum until fully combined and smooth. Add lemon juice, smoked paprika, 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. If the plum is very sweet, add an extra 1/2 tsp lemon juice.

Chill until ready to plate. The aioli can be made a few hours ahead to allow flavors to marry.

Toss microgreens or baby herbs with 1 tbsp extra virgin olive oil, 1 tsp lemon juice, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Keep cool.

To plate for 4 servings: Spoon small quenelles or dots of plum aioli on each plate (about 1–2 tbsp each). Arrange 3–4 confit sweet potato rounds beside the aioli. Place 2–3 seared octopus pieces over or beside the sweet potato.

Drizzle 1–2 tsp of reserved confit oil or 1/2 tsp olive oil over the octopus for gloss. Spoon 1–2 tbsp salsa verde beside or over the octopus (do not drown). Finish with a small mound of herb salad on top or to the side. Sprinkle finishing salt (fleur de sel) and a crack of black pepper over the octopus and sweet potatoes.

Serve immediately while octopus is warm and sweet potato is tender. Offer extra salsa verde and plum aioli on the side.