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
Poaching aromatics & finish
Grill / sear (optional finishing)
Method
Octopus and brine
- 1
Prepare brine
In a large pot combine 3 liters of water, 60 g coarse sea salt, bay leaves, peppercorns and crushed garlic. Bring to a gentle simmer to dissolve the salt, then remove from heat and let cool to warm (about 40–50°C / 104–122°F). If using, add 120 ml white wine to the cooled brine.
- 2
Tenderize (optional) and brine
If your octopus has a skin and you want extra tenderness, lightly freeze for 24–48 hours then thaw before cooking (this mechanically breaks fibers). Place the cleaned whole octopus into the warm brine, submerge fully (use a plate if necessary) and refrigerate for 2–4 hours. This seasons the flesh and helps with texture.
Poaching aromatics & finish
- 3
Simmer gently
Remove octopus from brine and discard brine. Rinse briefly under cold water. In a large heavy pot place the octopus with enough fresh cold water to cover (about 2–3 liters depending on pot size). Add 2 bay leaves, 5 peppercorns and 1 crushed garlic clove. Bring water to a gentle simmer over medium heat — do not boil vigorously, as that toughens the meat. Once simmering, reduce heat to low so the surface barely moves. Partially cover and simmer for 40–60 minutes depending on size: for a 1 kg octopus aim for about 45 minutes. Test tenderness by inserting the tip of a small knife where the head joins the tentacles — it should slide in with slight resistance. Avoid overcooking.
- 4
Rest in cooking liquid
When tender, turn off heat and let octopus cool in the cooking liquid for 20 minutes to stabilize juices and temperature.
- 5
Prepare finishing sauce
While the octopus rests, mix 3 tbs olive oil, sliced garlic, lemon zest and juice from 1 lemon, 3 tbs chopped parsley, 1 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp freshly ground black pepper in a bowl. Let the garlic infuse into the oil for a few minutes.
- 6
Slice and dress
Lift octopus from the liquid and pat dry with paper towels. Separate the tentacles from the head and slice the tentacles into 2–3 cm pieces on a bias. Chop the head (mantle) into bite-sized pieces. Toss the warm octopus pieces with the prepared lemon-garlic-parsley dressing so they absorb the flavors.
Grill / sear (optional finishing)
- 7
- 8
