Octopus Recipe

Clean and tenderize

Rinse the octopus under cold water. If not already cleaned, remove beak and ink sac. To tenderize further, freeze overnight and thaw before cooking or use the method below.

Simmer

In a large pot combine 1.5 l water, 250 ml white wine, bay leaves, peppercorns and 1 tbsp coarse salt. Bring to a gentle simmer (do not boil vigorously). Reduce heat to low and hold at a bare simmer.

Submerge the octopus head-first into the simmering poaching liquid three times (dipping method) to curl the tentacles, then fully immerse. Simmer gently for 45–60 minutes depending on size (about 45 minutes per 1 kg). Test tenderness by inserting a knife into the thickest part of a tentacle — it should slide in with little resistance.

When tender, remove octopus to a tray and let cool slightly. Reserve 100 ml of the poaching liquid for later if desired. Pat the octopus dry with paper towels.

Char and finish

Heat a cast-iron skillet or grill to high. Brush the octopus with 2 tbsp olive oil and sear tentacles 1–2 minutes per side until charred and crisp at the edges. Alternatively, cut tentacles into 4–6 cm pieces and shallow-fry in 2 tbsp oil over high heat until crisp. Keep warm.

If using whole small potatoes, halve or quarter to uniform bite-size pieces. Place potatoes in a pot of salted water and bring to a boil. Par-cook 8–10 minutes until just tender but not falling apart. Drain and let steam-dry for 2–3 minutes.

Preheat oven to 220°C (430°F) if roasting. Toss drained potatoes with 120 ml vegetable oil, 1 tsp sea salt, 1/2 tsp black pepper and rosemary if using. Spread in a single layer on a baking sheet and roast 30–40 minutes, turning once, until deeply golden and crisp. Alternatively, deep-fry in 180°C oil until golden and drain on paper towels; season immediately.

Keep warm and crisp until plating.

In a small food processor or by hand, combine parsley, cilantro (if using), capers, cornichons, anchovies, minced garlic, lemon juice and red wine vinegar. Pulse or finely chop until a coarse, chunky paste forms.

With the processor running or while whisking by hand, slowly drizzle in 80 ml extra-virgin olive oil until emulsified but still slightly loose. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt to preference. Reserve at room temperature.

Place thinly sliced fennel in a heatproof bowl or jar. In a small saucepan combine 120 ml white wine vinegar, 120 ml water, 1 tbsp sugar, 1 tsp salt and 1/2 tsp fennel seeds. Bring just to a simmer to dissolve sugar and salt, then remove from heat and stir in lemon zest if using.

Pour hot pickling liquid over fennel so it is submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 2–4 hours) before serving. Keep refrigerated until use.

Bloom saffron threads in 2 tbsp warm water for 5–10 minutes to draw out color and aroma.

In a bowl whisk together 2 egg yolks, 1 tbsp lemon juice, 1/2 tsp Dijon mustard and grated garlic. Slowly begin to drizzle in the neutral oil in a thin, steady stream while whisking vigorously to form an emulsion. Once thickened about halfway, you can add the remaining oil a bit faster. Whisk in 20 ml extra-virgin olive oil for flavor.

Stir in the saffron liquid, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust lemon, salt or garlic. If the aioli is too thick, thin with a little reserved warm water or a teaspoon of the poaching liquid to desired consistency. Refrigerate until ready to use, up to 24 hours.

Warm plates. Arrange a nest of crispy potatoes on each plate.

Slice charred octopus into 4–6 cm pieces and arrange on top of potatoes.

Spoon salsa verde around and over the octopus and potatoes in small dollops or a light drizzle.

Top with a few slices of pickled fennel for brightness and texture.

Dot or swipe saffron garlic aioli on the plate (about 1 tbsp per serving) and finish with microgreens, a sprinkle of smoked paprika if desired, a crack of black pepper and lemon wedges on the side.

Serve immediately so potatoes remain crisp and octopus warm.