Smoked Octopus Recipe

1. Prepare and Simmer Octopus

Fill a large pot with 4 liters of water, add white wine, bay leaves, crushed garlic, and 2 tbsp coarse sea salt. Bring to a gentle boil. Reduce to a low simmer. Dip the octopus tentacles into the simmering liquid three times (to curl tips), then fully submerge. Simmer gently, partially covered, until tender when pierced with a knife—about 45–60 minutes for 1.5 kg octopus. Test at 40 minutes; larger pieces may need up to 70 minutes. Avoid rolling boil to keep texture tender.

2. Cool and Dry

Remove octopus from poaching liquid and let drain on a rack. Allow to cool to room temperature, then pat dry thoroughly with paper towels. If time allows, refrigerate uncovered for 30–60 minutes to dry the surface (this helps smoke adhere).

3. Smoke the Octopus

Prepare a smoker or a covered grill for cold/low smoking: heat a small amount of wood chips (50 g, pre-soaked and drained) in a smoker box or foil pouch with holes. Place octopus on the grill grates or in the smoker, keep temperature low (around 80–100°C / 175–210°F) to impart smoke without overcooking. Smoke for 20–30 minutes until a light smoky aroma and slight color change develop. If using a stovetop smoking method in a heavy pot, place a rack inside the pot above the smoldering chips and cover tightly; smoke 20–30 minutes.

4. Finish by Searing (optional)

Heat 60 ml olive oil in a heavy skillet over medium-high heat. When shimmering, add octopus tentacles and sear 1–2 minutes per side to develop a light char and crisp exterior. Sear only briefly to avoid toughening. Finish with lemon zest and a squeeze of lemon juice while hot.

5. Slice and Season

Cut tentacles into 2–3 cm pieces on a diagonal. Place on a serving plate, drizzle with 15 ml extra virgin olive oil, sprinkle freshly ground black pepper and flaky sea salt, and scatter chopped parsley.

6. In a bowl or small blender, combine 80 g gochujang, 60 g mayonnaise, 15 ml rice vinegar, 10 ml honey, 5 ml sesame oil, 5 g grated ginger, and one minced garlic clove. Blend or whisk until smooth. Add warm water (30 ml) a little at a time to reach a smooth, pipeable purée consistency. Taste and adjust — add more honey for sweetness, more vinegar for brightness, or a pinch of salt if needed. Stir in toasted sesame seeds.

7. Transfer purée to a squeeze bottle or small bowl for plating. Keep at room temperature until ready to plate; if prepared in advance, refrigerate and bring back to room temperature before serving (to restore fluidity).

8. To plate, spoon or pipe small pools/stripes of the gochujang purée onto appetizer plates. Arrange smoked octopus slices over or beside the purée. Sprinkle microgreens or baby watercress around the octopus and finish with a light drizzle of extra virgin olive oil (15 ml) and a final sprinkle of flaky sea salt and toasted sesame seeds.

9. Serve immediately while octopus is still slightly warm so the purée is aromatic and the textures contrast—smoky, tender octopus with spicy-sweet gochujang purée.