Tako (2pz/pcs) Recipe

Tenderize and Simmer

Rinse the cleaned octopus under cold water. In a large pot combine 2 liters water, 150 ml white wine, 2 bay leaves, 1 tablespoon peppercorns and 1 tablespoon coarse sea salt. Bring to a gentle simmer. Submerge the octopus (legs first) and simmer gently — do not boil vigorously — until tender when pierced with a knife, about 35–50 minutes depending on size (for a 1 kg octopus about 40 minutes). Check tenderness starting at 30 minutes. Turn off heat and let the octopus cool in the cooking liquid for 20 minutes to remain moist.

Prep for Grilling

Remove the octopus from the liquid and pat very dry with paper towels. Reserve 2–3 tablespoons of the cooking liquid if you want to baste while grilling. Cut the tentacles into two pieces lengthwise if very thick, or keep whole for smaller pieces. In a bowl combine 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 finely minced garlic clove, zest and juice of 1 lemon, and a pinch of salt. Toss the octopus pieces in this mixture to coat and let sit 10 minutes while you preheat the grill or heavy grill pan to high (or prepare a hot charcoal grill).

Chargrill

Lightly oil the grill grates or grill pan with neutral oil. Place octopus pieces over high heat and char for 1.5–3 minutes per side until you get a nice crust and char marks; total grilling time will be short because octopus is already cooked. If pieces are thick, finish with a quick 1–2 minute sear on a cooler part of the grill to avoid burning. Baste once with reserved cooking liquid or a little olive oil while grilling if they look dry. Remove and rest 2 minutes before plating.

In a mixing bowl combine 2 cups thinly shredded green cabbage, 1 cup thinly shredded red cabbage and 1/2 cup julienned carrot. Add 2 tablespoons chopped cilantro. In a small bowl whisk together 1 tablespoon rice vinegar, 1 teaspoon olive oil, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper until sugar dissolves. Pour dressing over the cabbage mixture and toss thoroughly. Let sit 5–10 minutes to soften slightly and meld flavors. Taste and adjust salt or vinegar as needed.

In a small bowl combine 3 tablespoons Bulldog sauce, 2 tablespoons mayonnaise, 1/2 tablespoon soy sauce, 1/2 tablespoon mirin, 1/2 teaspoon honey or sugar, 1/2 teaspoon freshly grated ginger, 1/2 minced garlic clove and 1/4 teaspoon toasted sesame oil. Whisk until smooth. Add up to 1 teaspoon water to thin to a drizzling consistency. Taste and adjust balance — more Bulldog for tanginess, more mayo for creaminess, or a touch more honey to sweeten.

For each serving (2 pcs per portion): place a small bed (about 3/4 cup) of cabbage salad on the plate. Arrange two pieces of chargrilled octopus on top of the salad. Spoon or drizzle 1–1.5 tablespoons of the Bulldog-style sauce over the octopus and around the plate. Sprinkle with 1/4 teaspoon toasted sesame seeds and 1 teaspoon microgreens or chopped chives. Serve immediately with a lemon wedge on the side for an extra squeeze of acidity.