Wood-roasted Octopus With Chorizo Recipe

Prepare braise

Combine water, white wine, bay leaves, peppercorns, quartered onion, smashed garlic and 2 tablespoons salt in a large wide pot. Bring to a gentle simmer over medium heat.

Tenderize octopus: if octopus is whole with head, remove beak and ink sac if not already done. Hold by the head and dip tentacles into simmering liquid three times to curl tips (this helps texture), then fully submerge the octopus in the simmering braising liquid. Maintain a gentle simmer — not a rolling boil — to avoid toughening.

Braise until tender: partially cover and simmer gently for 40–60 minutes depending on size (2 kg should take about 50 minutes). Check tenderness by piercing the thickest part of a tentacle with a skewer or knife; it should slide in with slight resistance. If not tender, continue simmering and check every 10 minutes. Keep pot at a low simmer to avoid agitation.

Cool in liquid: once tender, turn off heat and let the octopus cool in the braising liquid for at least 20 minutes (this firms the flesh and concentrates flavor). Reserve 1 cup of the braising liquid and strain it; discard solids.

Potatoes

While octopus braises, parboil halved fingerling potatoes in salted water until just tender, about 12–15 minutes. Drain and toss with 1 tablespoon olive oil, 1 tablespoon butter (optional), a pinch of coarse sea salt and cracked black pepper. Set aside and keep warm.

Chorizo

In a heavy skillet over medium heat, add 1 tablespoon olive oil. Add sliced chorizo and cook until browned and slightly crisp at edges, about 4–6 minutes, turning once. Remove with a slotted spoon and transfer to paper towel to drain. Reserve chorizo oil in skillet for finishing sauce.

Roasted red pepper dressing

In a bowl combine roasted red peppers (sliced), 1 tablespoon red wine vinegar, 1 tablespoon olive oil, smoked paprika, chopped parsley, a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine and taste-adjust acidity and salt. Set aside to marry flavors.

Prepare grill and wood smoke: soak wood chips 30 minutes before grilling. If using a charcoal or gas grill, build medium-high heat (about 400°F/200°C). For a gas grill, wrap soaked chips in foil, poke holes and place over flame; for charcoal, sprinkle chips on hot coals. Oil the grill grate well.

Dry and portion octopus: remove octopus from braising liquid and pat very dry with paper towels. Cut tentacles away from the head and, if desired, slice each tentacle in half lengthwise for more char surface. Reserve head for another use or slice thinly for salads.

Quick sear on grill: lightly brush tentacles with neutral oil and season with a sprinkle of coarse sea salt. Place tentacles on the hot grill and cook 2–3 minutes per side until nicely charred and edges crisp. If using a grill pan, heat pan very hot and add 1 tablespoon neutral oil before searing. During the last 30 seconds, baste with a tablespoon of reserved braising liquid mixed with a teaspoon of chorizo oil for gloss and flavor.

Warm chorizo and combine: briefly return the browned chorizo to the skillet with the reserved chorizo oil and add 2 tablespoons of the reserved braising liquid. Warm 1 minute to loosen pan fond and create a slightly saucy glaze. Remove from heat.

Plate and finish: arrange potatoes and roasted red pepper dressing on the platter. Lay grilled octopus over potatoes, scatter warm chorizo slices around. Spoon a few tablespoons of the warm chorizo-braising liquid glaze over the octopus and chorizo. Finish with chopped parsley, a good squeeze of lemon, a drizzle of extra-virgin olive oil, and a sprinkle of flaky sea salt.

Serve: serve immediately while hot, with extra lemon wedges on the side.