Octopus Recipe

Tenderize and poach octopus

If using frozen octopus, thaw fully in the refrigerator. Rinse the octopus under cold water. In a large pot combine water, white wine, bay leaves, peppercorns, onion and smashed garlic and bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low so the liquid is at a gentle simmer. Holding the octopus by the head, dip the tentacles into the simmering liquid three times — this curls the tips. Submerge the entire octopus, cover partially, and simmer very gently until tender when pierced with a small knife (about 40–60 minutes for a 1 kg octopus; check at 30–40 minutes). Do not boil vigorously or the texture will toughen.

When tender, remove the octopus and let cool slightly. Reserve 250 ml of the poaching liquid for later use if desired. Pat the octopus dry with paper towels. Trim away the beak if not removed and cut into 3–4 cm pieces (or leave whole if plating large).

Char and finish

Heat a cast-iron skillet or grill to high until smoking. Toss octopus pieces with 2 tbs olive oil and 1 tsp sea salt. Place octopus on the hot surface and char until well-marked and slightly crisp on edges, 2–3 minutes per side. Transfer to a plate and drizzle with 1 tbs extra-virgin olive oil and a squeeze of lemon. Keep warm.

Bring a medium pot of salted water to a boil. Blanch broccolini for 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat a skillet over medium-high heat with 1 tbs olive oil. Add broccolini and sear, turning occasionally, until lightly charred in spots, 3–4 minutes. Season with lemon zest, juice from half a lemon, flaky salt and black pepper. Keep warm with the octopus.

If you haven't already roasted the peppers: roast whole peppers under a broiler or over a gas flame until skins are blackened all over, about 10–15 minutes, turning. Place roasted peppers in a bowl covered with plastic wrap for 10 minutes to steam; peel away skins, remove seeds and stems and roughly chop.

Warm 1 tbs olive oil in a small saucepan over medium heat. Add chopped shallot and sauté until translucent, 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant. Add chopped roasted red peppers, smoked paprika, sherry vinegar and honey. Simmer gently 5 minutes to meld flavors.

Transfer mixture to a blender or use an immersion blender and purée until very smooth, adding up to 2–3 tbs reserved poaching liquid (or water) to reach a silky saucing consistency. Taste and season with salt and pepper. Strain through a fine mesh sieve for an extra-smooth coulis, pressing with a spatula. Keep warm or at room temperature.

Spoon a generous smear or pool of red bell pepper coulis onto each plate (about 2–3 tbs per serving). Arrange charred octopus pieces over the coulis.

Place broccolini alongside the octopus. Drizzle a little extra-virgin olive oil over the octopus and broccolini. Sprinkle Japanese togarashi lightly over the octopus (about 1/4 tsp per serving or to taste) and finish with a pinch of flaky salt and a lemon wedge on the side.

Serve immediately while warm.