Octopus Recipe

Prepare the brine and octopus

In a large pot, combine 3 liters water, 80 g coarse sea salt, bay leaves and peppercorns. Bring to a gentle simmer to dissolve salt, then remove from heat and stir in 2 tablespoons white wine vinegar. Let the brine cool slightly (to warm, not boiling). If the octopus is frozen, fully thaw and pat dry. Submerge the whole octopus in the warm brine and let it sit for 20 minutes to season and relax the muscle fibers.

Remove the octopus from the brine and rinse briefly under cold water. Pat dry with paper towels.

Simmer the octopus

In a wide pot large enough to hold the octopus, add the halved onion, crushed garlic cloves, halved lemon and 2 tablespoons olive oil. Add enough fresh water to cover the octopus (about 1.5–2 liters depending on pot size). Bring to a gentle simmer over medium heat.

When simmering, lower heat to maintain a gentle simmer (not a rolling boil). Add the octopus head-first so the tentacles curl. Simmer gently uncovered for 45–60 minutes, or until a knife or skewer slides into the thickest part of a tentacle with little resistance. Start checking at 40 minutes for a 1 kg octopus; cooking time can vary.

Once tender, remove the pot from heat. Let the octopus cool in the cooking liquid for 15 minutes to rest and retain moisture. Then lift octopus out and drain on a rack or cutting board. Reserve 1/4 cup of the cooking liquid for the finishing sauce if desired.

Portion and season

Cut the octopus into serving pieces: slice tentacles into 2–3 cm (3/4–1 1/4 inch) rounds or leave whole small tentacles. Toss the pieces lightly with 1 tablespoon extra virgin olive oil, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper so they are evenly coated.

Char on grill or pan

Preheat a heavy cast-iron grill pan or outdoor grill to high heat until very hot. Brush grates or pan with a little oil. Place octopus pieces on the hot surface and sear 1–2 minutes per side, until edges are charred and crisp in spots. If using larger tentacles, rotate to get crosswise char marks. Remove from heat.

Whisk together remaining 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice and the reserved 1/4 cup cooking liquid (or a little water) with chopped parsley. Spoon this dressing over the charred octopus while still warm. Taste and adjust with additional salt, pepper or lemon as desired.

Serve immediately with lemon wedges alongside. Optionally sprinkle an extra pinch of smoked paprika and chopped parsley for garnish.