Octopus And Sujuk Recipe

If using whole cooked octopus: pat dry and chill until slightly firm. Slice the octopus very thinly against the grain into 1/8–1/4-inch slices. If using pre-sliced vacuum-packed octopus, remove from package and drain any liquid; pat dry and separate slices.

In a mixing bowl combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 2 tbsp chopped capers. Whisk until emulsified.

Add the thinly sliced octopus, 1/4 cup very thinly sliced red onion, 2 tbsp chopped parsley, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper to the dressing. Toss gently to coat, making sure slices remain intact but well dressed. Taste and adjust salt or lemon as needed.

Let salad sit for 10 minutes at room temperature to allow flavors to marry. Just before serving drizzle the additional 1 tbsp extra-virgin olive oil over the octopus and give a final gentle toss.

Heat a small skillet over medium heat and add 1 tbsp olive oil. When shimmering, add the chopped sujuk and cook, stirring, until it renders fat and begins to brown, about 4–6 minutes. Break up any larger pieces with the back of a spoon.

Push the sujuk to one side of the pan. Add the minced garlic to the oil and cook briefly (20–30 seconds) until fragrant but not browned.

Stir in 1 tbsp tomato paste and cook 30–45 seconds to bloom the paste. Add 2 tbsp water to loosen, then add 1 tsp red wine vinegar, 1/2 tsp red pepper flakes, 1/2 tsp smoked paprika, and 1/2 tsp honey or pomegranate molasses (if using). Stir to combine and simmer gently for 1–2 minutes until the sauce is glossy and slightly thickened.

Season the sauce with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust the balance—if too acidic add a touch more honey; if too thick add a splash more water. Remove from heat and keep warm.

Arrange the dressed octopus slices on a serving platter or individual plates in a single layer or slightly overlapped.

Spoon warm sujuk sauce in three or four small pools over and around the octopus (do not drown the octopus; the intent is a savory spicy accent). Alternate placing small amounts of sauce close to slices so each bite may get some sujuk flavor.

Scatter microgreens or baby arugula over the top if using, and garnish with lemon wedges. Serve immediately with crusty bread or toasted pita for sopping up sauce.