Baked Octopus Recipe

1. Clean and tenderize

If not already cleaned, remove the beak and ink sac; rinse the octopus under cold water. To tenderize, freeze overnight and thaw OR gently pound the thicker suction-cup areas with a meat mallet for a few minutes.

2. Poach

In a large pot, combine 1 L water, 150 ml white wine, halved onion, carrot, celery stalk, 4 crushed garlic cloves, 2 bay leaves and 1 tbs black peppercorns. Bring to a gentle simmer. Submerge the octopus, reduce heat to low and poach gently, uncovered, for 45–60 minutes until fork-tender (test at the thickest part). Keep liquid at a bare simmer — do not boil vigorously.

3. Cool and reserve

Remove the octopus and let cool slightly. Reserve 150 ml of the poaching liquid for the sauce if needed. Pat the octopus dry with paper towels.

4. Season and roast

Preheat oven to 220°C (425°F). Rub the octopus with 2 tbs olive oil and 2 tsp sea salt (massage into tentacles). Place on a roasting tray and roast for 12–18 minutes until edges caramelize and slightly crisp. Alternatively, char on a hot grill 3–4 minutes per side for extra smokiness. Squeeze over the juice of 1 lemon after roasting and rest 5 minutes before slicing.

5. In a small saucepan, warm 400 g cooked cannellini beans with 1 crushed garlic clove and 1 tbs lemon juice over low heat for 2–3 minutes to meld flavors. Transfer to a blender or food processor with 3 tbs extra virgin olive oil, 2 tbs reserved bean liquid or water, 1 tsp salt and 1/2 tsp black pepper. Purée until smooth, adding more liquid 1 tsp at a time to reach a thick but spoonable consistency. Taste and adjust seasoning. Keep warm or reheat gently before plating.

6. Heat a non-stick frying pan over medium-high heat and add 2 tbs neutral oil. Fry 100 g thinly sliced chorizo in a single layer until fat renders and slices become crisp and edges are browned, about 2–4 minutes per side depending on thickness. Remove to paper towels to drain and keep warm/crisp.

7. Gently inspect each courgette flower and remove stamens if present; pat dry. Whisk 75 g flour with 1/2 tsp salt in a bowl. Add 150 ml very cold sparkling water and whisk briefly — batter should be lumpy and thin enough to coat a spoon. Heat neutral oil in a deep pan to 175°C (350°F). Dip each flower into batter, allow excess to drip off, and fry 2–3 at a time until golden and crisp, about 1.5–2 minutes. Turn once. Drain on paper towels and keep warm in a low oven (100°C / 210°F) if needed.

8. Melt 25 g butter in a small saucepan over medium heat. Add 1 finely chopped shallot and sauté until translucent, 2–3 minutes. Add 2 tbs drained green peppercorns and 30 ml brandy or cognac; flame carefully if desired to burn off alcohol, or simmer 30 seconds. Add 80 ml white wine and reduce by half. Add 150 ml fish or vegetable stock and reduce by about one third. Stir in 100 ml double cream and simmer gently until slightly thickened, 3–5 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thin, simmer a little longer; if too thick, add reserved poaching liquid or stock 1 tbs at a time to loosen.

9. Warm the white bean purée in a pan if cooled. Spoon a generous smear of purée onto each plate. Slice the roasted octopus into 2–3 cm pieces and arrange on top of the purée. Spoon warm peppercorn sauce around (not directly over) some pieces so the sauce pools on the plate. Arrange a few pieces of crispy chorizo and 1–2 fried courgette flowers per serving. Dress 40 g watercress with 1 tbs extra virgin olive oil and a pinch (1/2 tsp) sea salt flakes; place a small bunch as a fresh garnish. Finish with micro herbs or parsley if using and a final drizzle of olive oil and a light crack of black pepper.