Octopus Recipe

Clean & tenderize (if needed)

Rinse the cleaned octopus under cold water, removing any beak or ink sac if present. Pat dry with paper towels. If your octopus is not previously frozen, you can tenderize by massaging or freezing overnight — freezing helps break down fibers.

Prepare poaching liquid

In a large heavy-bottomed pot, combine 2.5 liters water, 120 ml white wine (optional), 2 bay leaves, 8 peppercorns and 2 tablespoons coarse salt. Bring to a gentle simmer over medium heat.

Cook octopus gently

Lower the octopus into the simmering liquid (be careful — water will cool). Ensure the liquid just covers the octopus; add more hot water if necessary. Maintain a gentle simmer (not a rolling boil) and cook until the thickest part of the tentacle is tender when pierced with a knife, about 45–60 minutes depending on size. Check at 40 minutes. Skim any foam that appears.

Cool in poaching liquid

Turn off heat and let the octopus cool in the cooking liquid for 20–30 minutes. This helps keep it moist and further tenderizes the meat. Remove the octopus from the liquid and pat dry thoroughly with paper towels. Reserve 2–3 tablespoons of poaching liquid.

Portion & oil

Cut the head from the tentacles (optional) and portion tentacles into 2–3 piece lengths for serving. Lightly brush the octopus with 2 tablespoons extra-virgin olive oil and season with kosher salt and freshly ground pepper.

Grill to finish

Preheat a grill or heavy grill pan to high heat (about 230–260°C / 450–500°F). Place octopus on the hot grill and char 2–3 minutes per side until nicely charred and crisp at the edges. Baste once with reserved poaching liquid mixed with a tablespoon of olive oil if it seems dry. Remove from grill and let rest 3 minutes.

Blanch broccolini (optional step for brighter color)

Bring a pot of salted water to a boil. Blanch the broccolini for 60–90 seconds until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. (If you prefer firmer broccolini, skip blanching and proceed to sauté.)

Sauté

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add the thinly sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the broccolini and red pepper flakes. Sauté, tossing frequently, for 4–6 minutes until stems are tender-crisp and florets are slightly charred.

Finish

Add lemon zest, 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon freshly ground pepper. Toss to coat and remove from heat. Keep warm until plating.

Whisk together 60 ml extra-virgin olive oil, 30 ml fresh lemon juice, 1/2 teaspoon minced garlic (optional), 1 tablespoon chopped parsley, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper in a small bowl until emulsified. Taste and adjust acidity or salt as needed.

Arrange a bed of sautéed broccolini on a warm serving platter or individual plates.

Place grilled octopus pieces atop the broccolini. Spoon the lemon & oil dressing over the octopus and broccolini (about 1–2 tablespoons per serving). Drizzle the remaining olive oil used for finishing if desired.

Garnish with microgreens or chopped parsley, a sprinkle of flaky sea salt, freshly ground black pepper, and lemon wedges on the side. Serve immediately.