El Takoy Recipe

Prepare octopus

If using pre-cooked octopus, cut into 1-inch bite-sized pieces. Pat dry with paper towels to remove surface moisture (helps with browning).

Make marinade

In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp harissa paste, 2 cloves minced garlic, 1 tsp sea salt and 1/2 tsp black pepper until combined.

Toss the octopus pieces with the marinade, coating evenly. Let sit at room temperature for 10–15 minutes if serving immediately, or refrigerate up to 2 hours covered for deeper flavor. Remove from fridge 20 minutes before cooking to come closer to room temperature.

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot. Add a thin film of neutral oil or use a touch of the marinated olive oil. Add octopus in a single layer and sear, without moving, for 2–3 minutes until deeply golden on one side. Flip and sear another 1–2 minutes to crisp edges. Work in batches if necessary to avoid crowding.

Lower heat to medium and add any remaining marinade to the pan, simmering 30–45 seconds to warm and lightly glaze the octopus. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon if needed. Transfer to a plate and keep warm.

While octopus marinates or while rice cooks, make the salsa verde. Finely chop parsley and cilantro (if using) or pulse briefly in a food processor. Combine chopped herbs with 1 tbsp minced shallot, 1 tbsp capers, 1 tsp lemon zest, 1 tsp red wine vinegar, 3 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Stir to combine. Adjust acid and salt to taste. The salsa should be bright, slightly tangy and spoonable.

Set salsa aside at room temperature so flavors meld. If made ahead, refrigerate and bring back to room temp before serving so oil solidification doesn't make it heavy.

Rinse the rice under cold water until water runs clear to remove excess starch. Drain well.

In a small saucepan combine 1 cup rinsed rice, 1.25 cups water, 1 tbsp butter and 1/2 tsp kosher salt. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 12–14 minutes, or until water is absorbed and rice is tender.

Remove saucepan from heat and let rice rest, covered, for 8 minutes. Fluff with a fork and taste for seasoning, adding a pinch of salt or a drizzle of olive oil if desired.

To plate: divide rice between 4 shallow bowls (about 4 oz rice per serving). Top each bed of rice with 4 oz (about a quarter of the cooked amount) of seared octopus pieces. Spoon 1–2 tbsp of salsa verde over the octopus and around the rice. Garnish with microgreens or chopped chives and serve with lemon wedges for squeezing over.

Serve immediately so octopus remains tender and hot. Leftovers: store components separately (rice, octopus, salsa) in airtight containers in refrigerator up to 2 days; reheat octopus quickly in a hot pan for best texture.