Octo Salad Recipe

Clean and Tenderize

If the octopus has a beak and ink sac, remove them and rinse under cold water. Freeze and thawing is an optional tenderizing step; if using previously frozen octopus, proceed. Trim away excess skin or eyes as desired.

Bring 3 liters of water to a gentle simmer in a large pot with the white wine, bay leaves, peppercorns and 2 tablespoons kosher salt.

To prevent the octopus from curling and to tenderize, repeatedly dip the tentacles into the simmering water (3–4 quick plunges) then fully submerge. Alternatively, gently lower the octopus into the simmering water. Reduce heat to low so the liquid stays at a gentle simmer (not a rolling boil).

Simmer gently for 30–45 minutes depending on size (for a 1 kg octopus aim for ~40 minutes) until a knife easily pierces the thickest part of a tentacle. Keep lid slightly ajar to avoid boiling.

Turn off the heat and let the octopus cool in the cooking liquid for 20 minutes to further tenderize, then remove and pat dry. Reserve 1–2 tablespoons of the cooking liquid for the vinaigrette if desired. Rub with 2 tablespoons olive oil and keep warm or refrigerate if making ahead.

Place whole potatoes in a pot, cover with cold salted water, bring to a boil and simmer until fork-tender, about 20–25 minutes depending on size. Drain thoroughly.

While still warm, peel if desired and lightly crush or mash the potatoes so they break but remain chunky. Add the butter, warmed milk, salt and black pepper and mix until cohesive but not whipped — you want a dense, slightly sticky texture.

Portion the potatoes into small rounds or discs (about 6–8 cm wide and 1–1.5 cm thick). Place each portion between two sheets of plastic wrap or parchment and press firmly with a heavy pan or a potato press for 5 minutes to compress into tight cakes. Chill in the refrigerator 10–15 minutes to set the shape; chilling helps achieve a crisp exterior when searing.

Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Sear the pressed potato cakes until golden brown and crisp on both sides, about 3–4 minutes per side. Transfer to a warm oven (100–120°C) to keep warm while finishing other components.

In a bowl or small blender combine the minced chipotle, orange juice, white wine vinegar, Dijon mustard and honey. Whisk or blend until smooth.

Slowly stream in the 80 ml extra-virgin olive oil while whisking (or with the blender running) to emulsify. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or sweetness with additional vinegar or honey. If you reserved 1–2 tablespoons of octopus cooking liquid, whisk it in now for extra flavor and body.

Place 120 g sugar and 30 ml water in a small, heavy-bottomed saucepan over medium heat. Without stirring, gently swirl the pan occasionally until the sugar dissolves and turns a deep amber color (watch carefully — it can go from amber to burnt quickly).

Remove pan from heat and carefully whisk in the 45 ml black vinegar (stand back — it will steam). Return to low heat and stir to combine into a glossy caramel. If the caramel seizes, return briefly to low heat and stir until smooth.

Off the heat, whisk in the 15 g cold cubed butter until incorporated and glossy. Stir in 1/4 teaspoon fine sea salt. Taste and adjust: if the caramel is too sharp, add a tiny pinch more sugar; if too sweet, a little extra vinegar will balance.

Let the caramel cool slightly — it should be pourable but thick enough to coat a spoon.

If the octopus was refrigerated, reheat gently: sear tentacle sections in a very hot skillet or on a grill brushed with olive oil for 1–2 minutes per side just to develop color and a bit of char. Alternatively, cut into 2–3 cm pieces and warm through in the skillet.

Arrange 2–3 pressed potato cakes on each plate. Place a few pieces of seared octopus atop the potato cakes.

Drizzle chipotle–orange vinaigrette around and lightly over the octopus and potatoes (about 1–2 tablespoons per plate).

Using a spoon, drizzle the black vinegar caramel in thin lines or dots over the octopus and plate for concentrated sweet-acid contrast (about 1 tablespoon per plate).

Finish with microgreens or baby arugula, a sprinkle of lemon zest and an optional pinch of smoked paprika for color and depth. Finish with a final small drizzle of extra-virgin olive oil if desired.

Serve immediately while octopus and potato cakes are warm.