Polpo Recipe

Clean and prepare

If the octopus is whole and uncleaned, remove the beak and ink sac and rinse thoroughly under cold water. Pat dry with paper towels. If frozen, thaw completely in the refrigerator and drain excess liquid.

Tenderize and poach

In a large pot, combine 3 liters of water, 200 ml white wine (optional), 2 bay leaves, 1 tablespoon black peppercorns and 2 teaspoons coarse sea salt. Bring to a gentle simmer. Holding the octopus by the head, dip the tentacles into the simmering liquid three times to curl them, then fully submerge. Reduce heat to maintain a very gentle simmer (not a rolling boil). Poach uncovered for 35–45 minutes, until the thickest part of a tentacle is tender when pierced with a skewer (time will vary with octopus size). Turn off heat and let octopus cool in the poaching liquid for 15 minutes to retain moisture.

Rest and portion

Remove octopus from the liquid and transfer to a cutting board. Reserve 50 ml of the poaching liquid. When cool enough to handle, cut into 4–6 pieces—leave some tentacle length for presentation. Pat pieces very dry with paper towels (dry surface is essential for good charring).

Grill/sear

Preheat a grill pan or outdoor grill to high (medium-high heat, about 230–260°C / 450–500°F). Brush octopus lightly with 2 tablespoons olive oil and season with a little salt. Grill the pieces 2–3 minutes per side until nicely charred and slightly crisp at the edges. Remove from heat and squeeze a little lemon over the top. If a charred crust is preferred, finish with a very hot cast-iron skillet instead of a grill.

In a blender or food processor, combine 200 g burrata and 50 g mascarpone (or creme fraiche). Add 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon lemon zest. Blend until smooth and creamy. If the mixture is too firm, add 1–2 tablespoons of the reserved warm poaching liquid to reach a spreadable, silky texture. Taste and adjust seasoning.

Place parsley, basil and chives in a heatproof bowl. Bring a small pot of water to a rolling boil and hold the bowl of herbs over (without touching the water) to let steam wilt the herbs for about 30–45 seconds — this mellows the herbs and brightens the color. Immediately transfer herbs to an immersion blender jar or small blender. Add 100 ml extra-virgin olive oil and 1/4 teaspoon salt. Blend on high until the oil turns vibrant green and emulsified, about 30–45 seconds. If needed, strain through a fine mesh sieve for an extra-smooth oil. Keep warm or at room temperature.

On each starter plate, spoon a generous dollop (about 2–3 tablespoons) of burrata cream in the center and gently spread into a shallow well.

Arrange grilled octopus pieces over and around the burrata cream, leaving some tentacle ends visible for visual interest.

Drizzle 1–2 tablespoons of the steamed herbs oil around and over the octopus. Use the reserved poaching liquid (1–2 teaspoons) sparingly to loosen the burrata if desired.

Finish with a light sprinkle of smoked paprika or Aleppo pepper (optional), scatter microgreens or small herb sprigs, a few drops of extra-virgin olive oil and a final squeeze of lemon. Serve immediately while octopus is warm.