He’e Lu'au Recipe

Tenderize and braise the octopus

Rinse the octopus under cold water. In a large pot bring 3 liters of water to a gentle simmer with 1 tablespoon sea salt, 120 ml white wine, smashed garlic and bay leaves. Submerge the octopus (legs first), then lower heat so the liquid is at a very gentle simmer — not a boil. Simmer until the octopus is tender when pierced with a knife at the thickest part of the tentacle, about 45–60 minutes depending on size (check at 40 minutes). Remove pot from heat and let octopus cool in the cooking liquid for 15 minutes to retain moisture.

Prepare marinade

While octopus cools, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp black pepper and 1 tsp smoked paprika (if using). Reserve about 2 tbsp for finishing and use the rest to brush the octopus before grilling.

Grill

Remove octopus from liquid and pat dry thoroughly with paper towels. Cut into manageable pieces (whole tentacles or halved). Preheat a hot grill or grill pan to high. Brush pieces with marinade and place on the grill. Char each side 2–4 minutes until edges crisp and you have good char marks. Transfer to a plate and let rest 3 minutes. Drizzle reserved marinade or extra virgin olive oil lightly over grilled octopus and squeeze a little lemon before serving.

Prepare aromatics and optional protein

Heat 1 tablespoon oil in a medium heavy saucepan over medium heat. Add diced pork belly or salted butterfish if using and cook until some fat renders and pieces are lightly browned, about 4–5 minutes. Add chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Cook taro leaves

Add chopped taro leaves to the pan in batches, stirring and wilting them down as you go. When all leaves are in the pan and wilted, pour in 400 ml coconut milk and bring to a gentle simmer. Reduce heat to low, cover and cook gently for 25–35 minutes, stirring occasionally, until the leaves are very soft and the mixture has thickened. Be careful: raw taro leaves can be irritating — cooking fully removes the itch.

Season and finish

Season with 1 teaspoon sea salt and 1/2 teaspoon black pepper, taste and adjust. If the stew seems too thin, simmer uncovered a few more minutes. If too rich, add a splash of water. When done, remove from heat and keep warm until plating.

Toast and grind

If macadamias are not already roasted, spread 3/4 cup raw macadamias on a baking sheet and toast at 170°C/340°F for 8–10 minutes until fragrant and lightly golden — do not burn. In a dry skillet over medium heat toast sesame seeds until they pop and are aromatic, about 2–3 minutes, then remove. In a mortar and pestle or food processor pulse the roasted macadamias to a coarse crumb (you want texture, not a paste). Add toasted sesame seeds, 1 tsp dried shredded nori (if using), 1 tsp toasted crushed coriander seeds, 1/2 tsp toasted crushed cumin, 1 tsp salt, 1/2 tsp cracked black pepper and 1 tsp lime zest. Pulse or pound until well combined but still crumbly. Adjust salt and lime to taste.

Store

Transfer dukkah to a small bowl. It can be made ahead and stored in an airtight container at room temperature for several days or refrigerated for up to 2 weeks.

Warm plates. Spoon a generous ladle of stewed lü'au onto each plate as the base.

Arrange grilled octopus pieces on top of the lü'au. Drizzle 1/2 tablespoon extra virgin olive oil over each portion and sprinkle 1–2 tablespoons inamona dukkah per plate (adjust to preference) to provide a crunchy, nutty finish.

Garnish with microgreens or chopped greens and serve with lemon or lime wedges on the side. Serve immediately.