Seared Octopus Recipe

Clean and tenderize

If the octopus has a beak and eyes intact, remove them by turning the head and cutting them out. Rinse the octopus under cold water. (If using previously frozen octopus, thaw fully in the refrigerator and rinse.)

Simmer the octopus

In a large heavy pot combine 3 liters water, 250 ml white wine, 2 bay leaves, 4 halved garlic cloves, 1 quartered onion, 1 tablespoon black peppercorns and 2 tablespoons coarse sea salt. Bring to a gentle simmer (not a rolling boil). Submerge the whole octopus, pressing it under the surface. Simmer gently until tender when pierced at the thickest part of a tentacle, about 45–60 minutes for a 1 kg octopus. Start checking at 40 minutes. The octopus should be tender but not falling apart. Turn off heat and let it cool in the cooking liquid for 15 minutes to settle.

Prepare for searing

Remove the octopus from the liquid. Pat dry thoroughly with paper towels. Reserve 2 tablespoons of the strained cooking liquid for the potatoes if desired. Cut the tentacles away from the head and cut into 4–6 cm pieces, leaving some whole for presentation if preferred.

Sear the octopus

Heat a large cast iron or stainless steel skillet over high heat until smoking hot. Add 2 tablespoons extra-virgin olive oil and swirl. Add the octopus pieces in a single layer, being careful not to crowd the pan. Sear 1.5–2 minutes per side until well-browned and crisp at the edges. Use tongs to press tentacles flat for even contact. Transfer seared pieces to a warm platter and finish with a light sprinkle of 1 teaspoon finishing sea salt and chopped parsley. Serve with lemon wedges.

Place 150 g pitted Manzanilla olives, 2 anchovy fillets (if using), 1 tablespoon rinsed capers, 1 minced garlic clove and 1 teaspoon lemon juice into a small food processor or mortar and pestle. Pulse briefly while drizzling in 2 tablespoons extra-virgin olive oil until the mixture forms a coarse, spreadable paste — don’t overprocess; texture should remain slightly chunky. Taste and season with freshly ground black pepper and additional lemon if needed. Transfer to a bowl and set aside at room temperature until ready to serve.

Boil the potatoes

Place 600 g small new potatoes in a pot and cover with about 1.5 liters cold water. Add 1 tablespoon coarse sea salt and bring to a gentle boil. Cook until potatoes are just tender when pierced with a knife, about 12–18 minutes depending on size. Drain, reserving a couple of tablespoons of cooking liquid if you like to loosen the potatoes later.

Crush and season

While still hot, place the drained potatoes on a rimmed baking sheet or sturdy cutting board. Using the bottom of a cup or a potato masher, gently press each potato to slightly flatten and crack the skins (do not puree). Let them cool briefly so surfaces dry a bit, about 2 minutes.

Finish with olive oil

Return a large skillet to medium heat and add 3 tablespoons extra-virgin olive oil. Add 1 finely minced garlic clove and 1 teaspoon fresh thyme leaves; sauté for 30 seconds until fragrant but not browned. Add the crushed potatoes and toss to coat, letting them develop light golden edges, about 3–4 minutes, turning occasionally. If mixture seems dry, add 1–2 tablespoons reserved cooking liquid. Season with black pepper and sea salt to taste. Remove from heat.