Smoked Octopus Recipe

Clean and trim

Rinse the octopus under cold water. Remove the beak by turning the head inside out and cutting it out, and remove the eyes if present. Reserve tentacles and body. Pat dry with paper towels.

Tenderize (optional)

If desired, tenderize by gently pounding thick parts of the tentacles with a meat mallet or by freezing and thawing beforehand. Tenderizing shortens final cooking time and improves texture.

Make the poaching brine: in a large pot combine 2 l water, 60 g coarse sea salt, 1 tbs peppercorns, 3 bay leaves, 120 ml white wine (if using), halved lemon and smashed garlic. Bring to a gentle simmer over medium heat.

Simmer octopus: once brine is simmering (not a hard boil), reduce heat to low. Add the octopus, submerge completely, and poach gently for 35–45 minutes (depending on size) until tender when pierced with a knife at the thickest part. Small octopus may take less time. Keep brine at a bare simmer; do not boil vigorously.

Cool in brine: turn off heat and allow octopus to cool in the brine for 20 minutes to further tenderize and infuse flavor. Remove octopus, reserving 200 ml of the poaching liquid for later if desired. Pat octopus dry thoroughly with paper towels.

Prepare smoker or grill: preheat smoker or a barbecue set up for smoking to about 110–130°C (230–265°F). If using a charcoal grill, bank coals to one side and place a foil packet of soaked wood chips over coals. Place a drip tray under the grate.

Smoke octopus: place the poached, dried octopus on a grill rack. Sprinkle lightly with smoked paprika and a pinch of sea salt. Smoke for 25–35 minutes, until the exterior takes on a light smoke flavor and a bit of color. You want gentle smoke, not intense dryness.

Char sausage: while the octopus smokes, slice the andouille sausage into 1–1.5 cm coins. Heat a cast-iron pan or the hot zone of the grill to medium-high, add 1 tbsp olive oil, and sear the sausage rounds until nicely browned and slightly crisp at edges, about 2–3 minutes per side. Remove and set aside.

Slice octopus: once smoked, transfer octopus to a cutting board. Using a sharp knife, slice tentacles crosswise into 1–1.5 cm pieces and cut the body into bite-sized strips.

Heat artichokes and combine: in a large skillet over medium heat add remaining 3 tbs olive oil. Add marinated artichoke hearts and sauté 2–3 minutes to warm and slightly char edges. Add the seared andouille and olives; toss to combine and heat through 1–2 minutes.

Add octopus: add the sliced smoked octopus to the skillet and gently toss with the sausage, olives and artichokes for 1–2 minutes just to marry flavors. If mixture seems dry, add 2–3 tbs of the reserved poaching liquid or 1 tbs olive oil.

Make finishing dressing: in a small bowl whisk together 3 tbs chili oil, 2 tbs lemon juice, 1 tsp smoked paprika, 1 tsp sea salt and 1 tsp freshly ground black pepper. Taste and adjust heat or salt to preference.

Dress and garnish: pour the chili oil dressing over the octopus mixture and toss gently to coat evenly. Sprinkle chopped parsley over the top and give one final toss. Adjust seasoning with additional salt, pepper or lemon juice if needed.

Transfer to a serving platter and serve warm or at room temperature. This dish pairs well with crusty bread or grilled polenta. Leftovers keep covered in the refrigerator for up to 2 days; reheat gently.