Octopus Skewer Recipe

Prepare octopus

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

Bring poaching liquid to a simmer

In a wide pot large enough to hold the octopus, combine water, white wine, halved onion, chopped carrot, celery stalk, bay leaves, peppercorns and coarse salt. Bring to a gentle simmer over medium heat (do not boil vigorously).

Tenderize and slow-cook

Hold the octopus by the head and dip the tentacles into the simmering liquid three times (this helps the tentacles curl). Submerge the octopus fully, reduce heat to low so the liquid barely simmers, cover, and poach gently for 45–75 minutes depending on octopus size. Check for doneness by inserting a small knife into the thick part of a tentacle — it should slide in easily and the flesh should be tender. For a 1 kg octopus, expect ~60 minutes.

Cool in liquid

Turn off the heat and allow the octopus to cool in its poaching liquid for 20–30 minutes to relax the muscle and retain moisture. Remove the octopus and reserve 100–150 ml of the poaching liquid; discard vegetables and aromatics.

Cook potatoes

Place the peeled and cubed potatoes in a saucepan and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until very tender, about 12–15 minutes.

Heat dairy

While potatoes cook, warm the milk and heavy cream together in a small saucepan over low heat until steaming but not boiling. Add butter to melt into the warm dairy.

Mash and blend to a cream

Drain potatoes well and return to the pot. Using a potato ricer or fine-mesh sieve and wooden spoon (or an immersion blender), press potatoes to remove lumps. Gradually add the warm milk/cream/butter mixture and stir until silky and smooth. Season with sea salt and freshly ground black pepper to taste. If too thick, add a little reserved octopus poaching liquid or more milk, 1–2 tbs at a time, to reach a spoonable, silky consistency. Finish with a teaspoon of olive oil and keep warm.

Combine glaze ingredients

In a small saucepan, combine soy sauce, honey, mirin, rice vinegar, grated ginger, minced garlic and sesame oil. Bring to a gentle simmer over medium-low heat.

Thicken glaze

Mix the cornstarch with the cold water to form a slurry. Whisk a little of the simmering glaze into the slurry to temper, then pour the slurry into the saucepan while whisking. Cook for 1–2 minutes until the glaze slightly thickens and becomes glossy. Remove from heat and set aside. Taste and adjust — add a bit more honey if you prefer sweeter glaze or a splash more rice vinegar for brightness.

Portion octopus

Using a sharp knife, cut the cooled octopus tentacles into 6–8 cm lengths suitable for threading on skewers. Also slice the head (mantle) into bite-sized pieces if you wish to use it.

Skewer and glaze

Thread 2–3 pieces of tentacle (and mantle pieces if using) onto each skewer, leaving some space at the ends. Brush each skewer generously with the soy & honey glaze on all sides.

Caramelize the glaze

Heat a heavy grill pan or cast-iron skillet over medium-high heat and add a small brush of oil to prevent sticking. Place skewers in the hot pan and cook 1.5–2 minutes per side, brushing more glaze and turning once or twice, until the glaze is bubbling, slightly caramelized and edges have light char marks. Alternatively, finish briefly under a hot broiler for 2–3 minutes, turning and glazing once, watching carefully to avoid burning.

Rest briefly

Remove skewers from heat and let rest 2 minutes so juices redistribute and glaze sets.

Plate

Spoon a generous quenelle or smear (about 90–120 g per serving) of warm potato cream onto each plate. Lay a glazed octopus skewer over the potato cream. Drizzle any reserved glaze lightly over the octopus and potato, sprinkle chopped chives or parsley, and serve with a lemon wedge on the side for squeezing.