Octopus Recipe

Prepare octopus

If not already cleaned, remove beak and eyes and rinse octopus thoroughly under cold water. Pat dry with paper towel.

Tenderize (optional)

Optional: For extra tenderness, freeze the octopus for 24–48 hours then thaw fully before cooking, or pound the tentacles lightly with a rolling pin or meat mallet.

Make poaching liquid

In a large wide saucepan or pot, combine water, white wine, halved onion, chunked carrot, celery stalk, bay leaves, black peppercorns and salt. Bring to a gentle simmer over medium heat.

Poach octopus

Once the poaching liquid is simmering (not a rolling boil), reduce heat to low. Submerge the octopus head-first into the liquid. Maintain a gentle simmer — small bubbles should rise but the liquid should not vigorously boil. Cook until octopus is tender when pierced with a knife through the thickest part of the head (about 45–60 minutes for a 1 kg octopus). Check for doneness at 40 minutes; continue cooking and test every 10 minutes if needed.

Cool in liquid

When tender, remove the pot from heat and allow the octopus to cool in the poaching liquid for 20–30 minutes. Cooling in the liquid helps retain moisture and flavor. Remove octopus and reserve some poaching liquid (about 125 ml) if desired for emulsifying the dressing.

Prepare dressing

In a bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, chopped oregano or parsley, smoked paprika, red pepper flakes, coarse sea salt and freshly ground black pepper. If using reserved poaching liquid, whisk 1–2 tablespoons into the dressing to loosen and add flavor.

Cut octopus

On a cutting board, separate the tentacles from the head if whole. Slice tentacles into 2–3 cm pieces; if the head is cooked through, slice it into rings or bite-sized pieces.

Marinate briefly

Toss warm octopus pieces with half of the dressing, coating evenly. Let sit for 10–15 minutes to absorb flavors. Reserve remaining dressing for serving.

Optional char/grill

For added texture and flavor, heat a grill pan or outdoor grill to high. Brush tentacles lightly with oil and sear 1–2 minutes per side until charred spots appear. Watch carefully to avoid overcooking. Alternatively, finish under a hot broiler for 2–3 minutes.

Arrange octopus on a serving platter. Drizzle with remaining dressing and scatter microgreens or chopped parsley over the top. Serve with grilled lemon halves for squeezing over the octopus.

Serve warm or at room temperature with crusty bread, salad or boiled potatoes as desired.