Octopus Recipe

Clean and tenderize

Rinse the octopus under cold water. If not already cleaned, remove beak and ink sac. To tenderize, freeze the octopus for 24 hours then thaw (skip if previously frozen).

Simmer octopus

In a large pot, bring 3 liters of water to a gentle boil with 2 tbsp kosher salt, bay leaves and 4 smashed garlic cloves. Hold at a rolling simmer, then grasp the octopus by the head and dip the tentacles into the water three times to curl them, then fully submerge. Reduce to a gentle simmer (not vigorous boil) and cook until tender when pierced with a skewer, about 35–50 minutes depending on size. Check after 30 minutes. The octopus is done when the thickest part yields easily.

Cool and cut

Remove octopus from the pot and let cool on a tray to room temperature. Reserve 100 ml of the cooking liquid. Once cool, slice tentacles into 1–1.5 cm thick medallions and chop the head into bite pieces.

Marinate

In a bowl combine 3 tbsp red shatta, 3 tbsp olive oil, 2 tbsp lemon juice and 50 ml reserved cooking liquid. Whisk and toss the octopus pieces to coat. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

If you prefer a charred finish, heat a grill pan over high heat, wipe excess marinade, and sear octopus pieces 1–2 minutes per side until charred spots appear. Return to marinade briefly before plating.

Prepare chilies

Remove stems and seeds from dried chilies for milder heat (leave some seeds for more heat). Tear into pieces and place in a bowl.

Rehydrate and blend

Pour 80 ml hot (not boiling) apple cider vinegar over the chili pieces and let sit 15 minutes to soften. Transfer to a blender with 6 garlic cloves, toasted cumin seeds, 1 tsp salt and 50 ml olive oil. Blend to a coarse paste. If too thick, add up to 20–30 ml water or more vinegar to reach a spreadable consistency.

Taste and adjust seasoning. Store in a jar topped with a thin layer of olive oil; keeps refrigerated up to 2 weeks.

Reconstitute

Place the sun-dried peppers in a heatproof bowl and pour 250 ml hot water over them. Let soak 20–30 minutes until pliable. Reserve 2–3 tbsp of the soaking liquid if peppers are very flavorful.

Dress and chop

Drain (reserve a little soaking liquid if desired). Pat dry, remove stems and seeds, then slice into thin strips or dice. Toss with 1 tbsp olive oil, 1 tsp red wine vinegar and 1/4 tsp salt. Set aside to use in the potato salad and as garnish.

Cook potatoes

Place 500 g potatoes (whole if small, or halved) in salted cold water and bring to a simmer. Cook until fork-tender, 12–20 minutes depending on size. Drain and let cool slightly until easy to handle.

Dress potatoes

Peel if desired (skins on give texture), then cut into 2–3 cm pieces. In a mixing bowl whisk 2 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper. Add the warm potato pieces so they absorb the dressing.

Fold in aromatics

Add 1 finely minced shallot, 2 tbsp chopped parsley and the chopped reconstituted sun-dried peppers (from Sun-Dried Pepper section). Toss gently to combine and adjust seasoning. Keep warm or at room temperature until plating.

Assemble plate

Spoon a portion of gungogu potato (about 120–150 g per serving) onto each plate as a base. Arrange marinated octopus medallions attractively on top or beside the potatoes.

Garnish and dress

Drizzle a little extra olive oil over octopus, dot with additional red shatta if desired (about 1 tsp per plate for heat), scatter the dressed sun-dried pepper strips, sprinkle microgreens or chopped parsley, and dust lightly with smoked paprika if using. Serve with lemon wedges on the side.

Serve immediately. Leftover red shatta can be stored refrigerated and used to reheat or dress the octopus later.