Octopus Recipe
Make Octopus Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Octopus and brine
Finishing & serving
Method
Octopus and brine
- 1
Prepare brine
In a large stockpot, combine 3 liters water, 80 g coarse sea salt, 60 ml white wine vinegar, 2 bay leaves, 1 tablespoon black peppercorns and 3 whole garlic cloves. Bring to a gentle simmer so salt dissolves and aromatics infuse, then remove from heat and let cool slightly for 10 minutes.
- 2
Tenderize and clean octopus
If not already tenderized, quickly blanch the whole octopus by dipping the tentacles into simmering water 3 times (raise and lower) to help curl the tips (optional but traditional). Ensure the beak is removed (if present) and the ink sac/viscera already cleaned. Pat octopus dry with paper towels.
- 3
Poach octopus gently
Return the brine to a gentle simmer, then reduce heat to low so liquid is just below a simmer (small bubbles). Submerge the whole octopus in the pot — if it floats, place a small heatproof plate on top to keep it submerged. Cook gently until tender when the thickest part of a tentacle is pierced with a knife and offers little resistance: about 35–50 minutes for a 1 kg octopus. Start checking at 30 minutes. Cooking time varies by size and freshness.
- 4
Rest in cooking liquid
When tender, remove pot from heat, cover, and let the octopus rest in the cooking liquid for 20–30 minutes to finish cooking and remain moist. Then transfer the octopus to a cutting board. Reserve 200–250 ml of the cooking liquid for later use (to moisten or dress potatoes or make a sauce).
Finishing & serving
- 5
Cut and season
Using a sharp knife, separate the head from the tentacles if desired and slice the tentacles into 2–3 cm wide pieces on the bias. Arrange on a platter. Sprinkle 1 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper over the slices.
- 6
Make dressing
In a small bowl whisk together 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 3 tablespoons finely chopped parsley and 1 teaspoon smoked paprika (optional). Taste and adjust salt/acid.
- 7
Finish octopus
Drizzle most of the dressing over the sliced octopus. Reserve a little for the potatoes/bread. Optionally, quickly sear the sliced tentacles in a hot cast-iron skillet with 1 tablespoon olive oil for 30–60 seconds per side to add char and texture before dressing.
- 8
Serve
Serve octopus immediately with lemon wedges and the reserved dressing. Accompany with boiled baby potatoes (tossed with a splash of reserved cooking liquid and some dressing) or crusty bread. Scatter remaining parsley and a final drizzle of olive oil. Serve warm or at room temperature.
