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Ingredients
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Octopus hot dogs
Red pepper ketchup
Assembly & garnish
Method
Octopus hot dogs
- 1
Clean and simmer
If your octopus isn't already cleaned, remove the beak and ink sac and rinse well. In a pot large enough to hold the octopus, add enough water to cover the octopus by 2–3 cm. Add 1 tablespoon kosher salt, bay leaf, the smashed garlic clove and white wine (if using). Bring to a gentle simmer, then add the octopus. Reduce heat to maintain a gentle simmer (not a rolling boil) and cook until tender when pierced with a skewer—about 30–40 minutes for a 500–700 g small octopus. Check tenderness after 25 minutes and continue as needed. Drain and let cool slightly.
- 2
Portion and score
Once cool enough to handle, remove the head if desired and trim. Slice each tentacle lengthwise into 4–6 mm strips so each piece is long and sausage-like. Lightly score the surface with shallow diagonal cuts on each piece to help them curl and adopt a hot dog-like appearance and to accept char and sauce better.
- 3
Season and sear
Toss the octopus strips with 2 tablespoons olive oil, 1 teaspoon smoked paprika and 1/2 teaspoon black pepper. Heat a heavy skillet or cast-iron pan over medium-high heat until smoking slightly. Add the octopus pieces in a single layer and sear for 1–2 minutes per side until nicely charred and edges crisp. Remove to a plate and keep warm. If you prefer more char, finish briefly on a very hot grill for 1–2 minutes.
Red pepper ketchup
- 4
- 5
Blend and finish
In a blender or food processor, combine the roasted red peppers, 2 tablespoons tomato paste, 1 tablespoon apple cider vinegar, 1 teaspoon brown sugar, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot paprika or a pinch of cayenne (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until very smooth. If the mixture is too thick, add up to 2 tablespoons water to reach a ketchup-like consistency. Taste and adjust seasoning. Transfer to a small saucepan and simmer gently for 5 minutes to meld flavors, then cool slightly.
Assembly & garnish
- 6
- 7
Build and garnish
Place two to three seared octopus strips into each bun to resemble a 'hot dog'. Spoon 1–2 tablespoons of the red pepper ketchup over the octopus. Sprinkle a small pinch (about 1 g) of bonito flakes over each sandwich so they flutter with residual heat. Add a few microgreens or shiso leaves if using, and serve with a lemon wedge on the side for squeezing.
- 8
Serve
Serve immediately while octopus is warm. Note: any leftover red pepper ketchup keeps refrigerated for up to 5 days.