Octopus Recipe

If the octopus is frozen, thaw completely in the refrigerator. Rinse the octopus under cold water and remove the beak if still present. Pat dry with paper towels.

Bring the water, white wine, bay leaves, peppercorns and salt to a gentle simmer in a large pot (wide enough to hold the octopus). Do not boil vigorously; maintain a gentle simmer.

To tenderize the octopus and help the tentacles curl, dip the head and tentacles into the simmering liquid three times, then fully submerge the octopus in the pot.

Simmer gently, uncovered, for 40–50 minutes for a 1 kg octopus, or until a knife inserted into the thickest part meets only slight resistance (tender but not falling apart). Check at 35 minutes to avoid overcooking.

Turn off the heat and let the octopus cool in the cooking liquid to room temperature (about 20–30 minutes). This further tenderizes the meat and keeps it moist.

Remove the octopus from the liquid. Reserve 2–3 tablespoons of the cooking liquid to thin the aioli if needed. Pat the octopus dry and cut off the head and separate tentacles. Leave larger tentacles whole or halve lengthwise for serving.

Heat a heavy skillet or grill pan over high heat. Brush the octopus lightly with 2 tablespoons olive oil and sear the tentacles 1–2 minutes per side until charred at the edges and slightly crisp. Remove from heat and keep warm.

In a medium bowl, whisk the egg yolks, harissa paste, lemon juice and minced garlic until combined.

While whisking continuously, slowly drizzle in the neutral oil in a steady thin stream to emulsify and form a thick mayonnaise. If using a hand blender or food processor, keep the motor running and add oil slowly until thick.

Once emulsified and thick, whisk in the 15 ml extra-virgin olive oil for flavor. If the aioli is too thick, whisk in 1–2 teaspoons of the reserved octopus cooking liquid or water to reach desired consistency.

Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust harissa or lemon to balance heat and acidity. Refrigerate until ready to serve; remove 15 minutes before plating to soften slightly.

Coarsely chop the mixed olives into bite-sized pieces if large. Place olives, drained capers, thinly sliced scallions and chopped parsley in a medium bowl.

Add lemon zest, lemon juice, 2 tbsp extra-virgin olive oil and red pepper flakes (if using). Season with 1/2 tsp salt and 1/2 tsp black pepper. Toss to combine and let sit for 10 minutes to marry flavors.

Taste and adjust seasoning. The salad should be bright, salty and slightly tangy to complement the octopus and aioli.

Spread a spoonful (about 1–1.5 tbsp) of harissa aioli on each serving plate or smear a longer swoosh down the center for family-style service.

Arrange seared octopus tentacles atop or beside the aioli. Spoon a generous portion of the olive-and-caper salad over and around the octopus.

Drizzle a little extra-virgin olive oil over the octopus and salad, sprinkle a light dusting of smoked paprika if desired, and garnish with microgreens or parsley sprigs. Serve with lemon wedges on the side for squeezing.

Serve immediately while the octopus is warm and the aioli is at room temperature.