Name: Cafe Monarchs Charred Spanish Octopus Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 item whole small octopus (about 1.2–1.5 lb / 550–700 g); 1.5 l water; 120 ml dry white wine; 2 item bay leaves; 1 tbs black peppercorns; 2 tsp coarse salt (for poaching + finishing); 2 tbsp olive oil (for searing); 2 cups fresh corn kernels (from about 3 medium ears) or frozen, thawed; 1 cup fresh lima or baby butter beans (or frozen), shelled; 0.5 cup red bell pepper, small dice; 0.25 cup small red onion (or shallot), minced; 1 clove garlic, minced; 2 tbsp fresh cilantro, chopped; 1 tbsp unsalted butter; 1 tbsp olive oil; 1 tbsp fresh lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 3 oz Spanish or Mexican chorizo (casing removed), finely chopped; 1 tsp olive oil (if using lean chorizo); 0.5 cup mayonnaise (preferably full fat); 1.5 tbsp Calabrian chile paste or finely chopped Calabrian peppers in oil; 0.5 clove garlic, grated or very finely minced; 1 tsp fresh lemon juice; 0.25 tsp smoked paprika; 0.25 tsp salt; 2 tbsp microgreens or chopped flat-leaf parsley; 2 item lemon or lime wedges; 1 tsp extra-virgin olive oil (to finish); 0.25 tsp coarse sea salt (to finish)

Method

Octopus & Cooking Liquid

Prepare and tenderize octopus

If the octopus is frozen, thaw completely in the refrigerator (this helps tenderize). Rinse the octopus under cold water, remove the beak and innards if not already removed, and pat dry. Reserve tentacles whole.

Poach octopus gently

In a deep wide pot, bring water, white wine, bay leaves, peppercorns and 1 tsp coarse salt to a gentle simmer (do not vigorously boil). Reduce heat to low so the surface is barely moving. Holding the octopus by the head, dip the tentacles into the simmering liquid three times (this curls them attractively), then fully submerge. Poach at a very gentle simmer until tender when pierced with a knife — about 35–45 minutes for a 1.2–1.5 lb octopus. Start checking at 30 minutes. The flesh should offer little resistance. Remove from heat and let cool slightly in the cooking liquid for 10 minutes to stabilize.

Chill and portion

Remove the octopus from the liquid. Reserve 1/4 cup of the poaching liquid for the succotash if desired. Pat the octopus dry thoroughly with paper towels (this is important for good charring). If you prefer smaller portions, cut tentacles into 3–4 pieces each, keeping a few whole for presentation.

Finish on high heat

Heat a cast-iron skillet or heavy grill pan over high heat until very hot. Add 2 tbsp olive oil and swirl. Season the octopus lightly with remaining 1 tsp coarse salt. Sear the tentacles, turning to char all sides, about 2–3 minutes per side until well browned and slightly crisp at the edges. Remove from heat and let rest 2 minutes.

Corn Succotash

Sauté aromatics

In a medium skillet over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add minced red onion and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Cook vegetables

Add the corn kernels and lima/butter beans to the skillet. Sauté, stirring occasionally, until the corn begins to brown and develop some color, about 6–8 minutes. If using the reserved 1/4 cup poaching liquid from the octopus, add it now to deglaze the pan and add flavor; otherwise omit.

Add peppers and finish

Stir in the diced red bell pepper and cook 2–3 minutes until just softened. Remove from heat and stir in lime juice, chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.

Chorizo

Render chorizo

In a small skillet over medium heat, add the chopped chorizo and 1 tsp olive oil if the sausage is lean. Cook, stirring, until the fat renders and the chorizo is crisp at the edges, about 6–8 minutes. Transfer to paper towels to drain briefly. Reserve the chorizo and any flavorful pan fat for finishing the succotash or for scattering over the plate.

Calabrian Aioli

Make aioli

In a small bowl, combine 1/2 cup mayonnaise, 1.5 tbsp Calabrian chile paste, 1/2 clove grated garlic, 1 tsp lemon juice, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and taste — adjust heat by adding more Calabrian paste if desired. Chill briefly to let flavors meld.

Assembly & Finish

Plate succotash

Spoon a generous portion of warm corn succotash onto each plate, spreading into a shallow bed in the center (for 4 servings divide evenly).

Arrange octopus and chorizo

Place charred octopus pieces atop the succotash. Sprinkle the rendered chorizo and any crisped bits over and around the octopus and succotash for savory crunch.

Add aioli and garnish

Dot or streak 1 tbsp Calabrian aioli around each plate (about 1–1.5 tbsp per serving). Finish with a light drizzle of extra-virgin olive oil, a pinch of coarse sea salt, a sprinkle of microgreens or chopped parsley, and a lemon or lime wedge on the side.

Serve

Serve immediately while octopus is warm and succotash is hot. Encourage guests to squeeze the wedge over the octopus and mix aioli into the succotash for extra heat and richness.