Charred Mediterranean Octopus Recipe

Prepare Octopus

If frozen, thaw octopus in the refrigerator overnight. Rinse under cold water, remove beaks and any viscera if not already removed, and pat dry.

Heat a large heavy-bottomed pot or Dutch oven over medium heat and add 2 tbsp olive oil. Add the quartered onion, chopped carrot, and chopped celery and cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes.

Add crushed garlic and cook 1 minute until fragrant. Pour in 1 cup white wine and bring to a simmer, scraping any browned bits from the bottom.

Add the octopus to the pot. Pour in 4 cups water or fish stock to just cover the octopus. Add bay leaves, cracked black pepper, 1.5 tbsp kosher salt, optional crushed red pepper, and the halved lemon (squeezed into the liquid, then add the halves). Bring to a gentle simmer.

Reduce heat to low, partially cover, and simmer gently until the octopus is tender when pierced at the thickest part of the tentacle, about 45–75 minutes depending on size. Check every 20 minutes; if liquid level drops too low add a little more water. When tender, remove octopus and reserve braising liquid. Strain and reserve vegetables if desired for another use.

Once cool enough to handle, cut tentacles from heads and slice into 1–1.5 inch pieces. Keep warm. Reserve 3 tbsp braising liquid for the fennel and additional 1/4 cup for beans if needed.

Heat 2 tbsp olive oil in a sauté pan over medium-high heat until shimmering. Add fennel wedges cut-side down and sear without moving until nicely browned, 3–4 minutes.

Flip the fennel, add 1 tbsp white wine and 3 tbsp reserved braising liquid, add thyme leaves, salt and pepper. Reduce heat to medium-low, cover pan, and braise until fennel is tender but still holds shape, about 8–10 minutes.

Uncover and increase heat to medium-high to evaporate excess liquid and caramelize edges for 1–2 minutes. Keep warm until plating.

In a medium skillet, heat 1 tbsp olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add drained cannellini beans and toss to coat. Add lemon zest, chopped parsley, 1/4 cup reserved braising liquid (or a splash of water/wine if you didn't reserve), salt and pepper. Cook until heated through and slightly creamy, about 3–4 minutes, pressing a few beans against the side of the pan to break them up and create a loose sauce. Keep warm.

In a food processor, combine roasted red peppers, toasted almonds, torn bread, sherry vinegar, smoked paprika, garlic clove, and salt and pepper. Pulse to combine.

With the processor running, slowly drizzle in 3 tbsp olive oil and 2 tbsp hot water until the sauce is smooth but still has body. Taste and adjust seasoning or acidity with a little more vinegar or salt. Transfer to a bowl and keep at room temperature or gently warm in a small pan; do not overheat or the color will dull.

Heat a cast-iron grill pan or outdoor grill to high. Brush octopus pieces lightly with a little olive oil. When very hot, char octopus pieces 1–2 minutes per side until you get good char marks and a bit of caramelization; they should be heated through but not tough. Alternatively, flash-sear in a hot skillet.

To plate: spoon a base of warm cannellini beans on each plate (divide equally). Arrange braised fennel wedges alongside. Place charred octopus pieces over or beside the beans and fennel.

Dot or smear romesco sauce around and over the octopus and fennel (about 2–3 tbsp sauce per serving). Finish with a light drizzle (1 tsp) of extra-virgin olive oil, sprinkle chopped parsley and a pinch of sea salt flakes. Serve with lemon wedges to squeeze over the octopus.

Enjoy immediately.