Octopus Jalapeno (4) Recipe

Clean and tenderize (if necessary)

If using a whole fresh octopus, rinse under cold water, remove the beak and eyes, and invert the head to remove any innards. If your octopus came cleaned, proceed. Pat dry with paper towels.

Poach the octopus

In a large pot, combine 3 liters of water, halved onion, bay leaves, crushed garlic and 2 tablespoons kosher salt. Bring to a gentle simmer over medium heat. Once simmering, lower the octopus into the pot (legs first). Maintain a gentle simmer — do not boil vigorously — and poach until tender when pierced at the thickest part of a tentacle, about 45–60 minutes for a 1 kg octopus. Check tenderness at 40 minutes; cooking time varies by size and age of octopus.

Cool and portion

When tender, remove the octopus from the poaching liquid and let it cool on a cutting board until cool enough to handle. Reserve 100 ml of the poaching liquid for the sauce (optional). Cut the tentacles into 2–3 cm (1 inch) bite-sized pieces and trim the head into 1–2 cm pieces if using.

Sear for texture

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tablespoons neutral oil. Sear the octopus pieces in batches (do not overcrowd) until edges are golden and slightly crisp, about 1–2 minutes per side. Optionally add 1 tablespoon butter near the end and toss to glaze. Season lightly with a pinch of salt and a crack of black pepper.

Combine 1 tablespoon ponzu, 2 teaspoons lime juice, 1 teaspoon soy sauce, 1 teaspoon mirin, 1/2 teaspoon sesame oil and 1/2 teaspoon honey (if using) in a small bowl. Whisk until emulsified.

Add the thinly sliced jalapeño, chopped cilantro, sliced green onion and toasted sesame seeds. Taste and adjust seasoning: add more ponzu or lime if you want more acidity, or a bit more honey if it’s too sharp. If the sauce is too salty, add a teaspoon of reserved poaching liquid or water to mellow it.

Arrange the warm seared octopus pieces on a serving plate for 4 portions (about 250 g octopus per serving). Spoon ponzu-jalapeño sauce over the octopus, ensuring some jalapeño slices are distributed to each portion.

Garnish each portion with microgreens or baby cilantro, a sprinkle of extra toasted sesame seeds and a lime wedge on the side. Serve immediately while the octopus is warm so the sauce slightly warms and releases aroma.

Optional: For a chilled preparation, cool the seared octopus briefly and serve with sauce at room temperature for contrast.