Octopus Recipe

Prepare octopus

If your octopus is raw, simmer gently in a pot of simmering salted water (add aromatics like bay leaf and onion if desired) for 45–60 minutes until tender when pierced. If using pre-cooked octopus, proceed to the next step. Pat the octopus dry with paper towels.

Marinate

In a bowl combine 2 tbsp olive oil, minced garlic, smoked paprika, lemon zest, 1 tsp kosher salt and 1/2 tsp black pepper. Toss the octopus with the mixture and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Ensure marinade coats the tentacles.

Char/Finish octopus

Preheat a grill or heavy cast-iron skillet to high heat and oil the grates/pan. Place tentacles on the hot surface and sear 2–3 minutes per side until nicely charred and edges crisp. Rotate to get char marks on all sides. Remove and let rest 5 minutes before slicing into 1/2-inch pieces on the bias.

Roast peppers

Preheat broiler or grill to high. Place whole red (and optional yellow) bell peppers on a sheet pan under the broiler or directly on the grill. Roast, turning occasionally, until skins blacken and blister on all sides (about 10–15 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam; this loosens skins.

Peel and slice

Once cooled, peel off blistered skins, remove stems and seeds, and slice peppers into 1/2-inch strips. Place in a bowl.

Prepare onion

Thinly slice the small red onion into half-moons. If you prefer milder onion, soak slices in cold water for 10 minutes, then drain and pat dry.

Assemble vegetable mix

Combine sliced roasted peppers, sliced red onion, and 2 tbsp rinsed capers in a bowl. Add 1 tbsp of the prepared vinaigrette and gently toss to combine; this helps season the vegetables while keeping them vibrant.

Whisk vinaigrette

In a small bowl or jar combine 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, and the finely minced shallot. Slowly whisk in 6 tbsp extra virgin olive oil in a steady stream until emulsified. Season with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt as needed.

Finish dressing

Reserve about 2–3 tbsp of vinaigrette for dressing the plated octopus; use the remainder for the vegetables or to serve alongside.

On a small-plates dish, arrange a bed of the roasted pepper and onion mixture. Fan sliced octopus pieces over the peppers. Drizzle 2–3 tbsp red wine vinaigrette over the octopus and peppers. Scatter remaining rinsed capers and chopped parsley over the top. Finish with a light drizzle (1 tsp) of extra virgin olive oil, a grind of black pepper, and lemon wedges on the side.

Serve immediately while octopus is warm. Provide extra vinaigrette on the side. This recipe is intended for sharing as a small plate.