Octopus Recipe
Make Octopus Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Octopus and brine
Cooking aromatics
Finish & garnish
Method
Octopus and brine
- 1
Prepare brine
In a large pot, combine 6 cups water, 1 tablespoon coarse salt, bay leaves, peppercorns and white wine (if using). Bring to a gentle simmer over medium heat until salt has dissolved, then remove from heat and let cool slightly for 5 minutes.
- 2
Clean and tenderize octopus
If your octopus is not pre-cleaned, remove the beak and innards. Rinse thoroughly. Optional: freeze and fully thaw beforehand to help tenderize. If desired, lightly pound the thicker parts of the tentacles with a meat mallet to even thickness.
- 3
Poach octopus gently
Submerge the whole octopus in the warm brine (not boiling) so it is mostly covered. Return the pot to low heat and maintain a gentle simmer — small bubbles only. Partially cover and simmer gently for 45–60 minutes, until a knife inserted into the thickest part of a tentacle meets little resistance (should be tender, not mushy). Timing: ~45 minutes for 1–1.5 lb, up to 60 minutes for 2 lb.
- 4
Cool in the liquid
Turn off heat and let the octopus rest in the cooking liquid for 20 minutes to finish cooking and retain moisture. Remove and transfer to a cutting board. Reserve 1/2 cup of the cooking liquid for the finishing sauce if desired.
Cooking aromatics
- 5
Prepare aromatics
While the octopus is poaching (or during the last 15 minutes), heat 2 tablespoons olive oil in a skillet over medium heat. Add the halved onion and crushed garlic and sauté until aromatic and lightly caramelized, about 6–8 minutes. Squeeze the halved lemon into the pan for a minute to deglaze and char slightly, then remove from heat.
- 6
Slice octopus
Using a sharp knife, slice the cooled octopus tentacles into 1/2-inch thick rounds and the head (if kept) into bite-sized pieces. Pat the pieces dry with paper towel — dry surface helps with browning.
- 7
Sear octopus
Heat a heavy skillet or cast iron over high heat until very hot. Add a light drizzle of olive oil and sear the octopus pieces in a single layer, without overcrowding, 1–2 minutes per side until edges caramelize and develop color. Use tongs to turn pieces for even charring. If you prefer, finish quickly on a very hot grill instead for smoky flavor (1–2 minutes per side).
Finish & garnish
- 8
Make finishing dressing
In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon smoked paprika, chopped parsley and reserved 1/4–1/2 cup cooking liquid (or plain water) until combined. Season with coarse salt and freshly ground black pepper to taste.
- 9
- 10
Storage
Leftover cooked octopus keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a hot skillet or warm briefly under a broiler/grill to refresh the char.
