Charred Octopus Recipe

Clean and tenderize

If the octopus still has the beak and eyes, remove them and rinse well under cold water. To tenderize further, freeze for 24–48 hours then thaw before cooking (if not already done). Pat dry.

Poach the octopus

In a large stockpot combine 3 L water, 250 ml white wine, halved onion, crushed garlic cloves, 2 bay leaves, 1 tbs black peppercorns and 1 tbs coarse sea salt. Bring to a gentle simmer over medium heat. Reduce heat so the liquid is barely bubbling (do not boil vigorously).

Simmer until tender

Dip the octopus tentacles into the simmering liquid three times (this curls the tips), then fully submerge. Simmer gently, partially covered, until a knife meets little resistance and the thickest part of the tentacle is tender — about 40–55 minutes for a 1.5 kg octopus (time will vary). Check after 35 minutes. Keep the liquid at a gentle simmer to avoid toughening.

Cool in poaching liquid

Turn off the heat and let the octopus rest in the poaching liquid for 20–30 minutes to finish cooking and stay moist. Remove and drain on a rack. Reserve 100–150 ml of the poaching liquid for potential sauce thinning if desired.

Season and prepare for char

Trim the head if desired and cut tentacles into 6–8 cm pieces. Toss the pieces lightly with 1 tbs extra-virgin olive oil and 1 tsp smoked paprika so they are evenly coated and lightly seasoned.

Char on high heat

Preheat a cast-iron grill pan or outdoor grill to high. When very hot, add the octopus pieces in a single layer and sear 1.5–2 minutes per side until well charred and blistered — you want deep caramelized spots but not burnt. Work in batches to avoid crowding. Remove to a warm plate.

Finish

Drizzle the charred octopus with 2 tbs extra-virgin olive oil, sprinkle 1 tsp Kosher salt and 1/2 tsp freshly ground black pepper. Keep warm while you prepare the tomatoes and lemon oil.

Prepare vegetables

Rinse tomatoes and jalapeños and pat dry. Halve larger tomatoes if needed so pieces are roughly uniform. Halve jalapeños lengthwise and remove seeds if you prefer less heat.

Blister

Heat a large heavy skillet or cast-iron pan over high heat until smoking hot. Add 2 tbs grapeseed or canola oil and swirl to coat. Add the tomatoes in a single layer and the jalapeño halves cut side down. Let cook undisturbed 2–3 minutes until skins blister and char in spots. Toss or shake the pan and continue to blister another 1–2 minutes until tomatoes are soft but still hold shape.

Season

Remove from heat. Immediately season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Toss gently to combine and set aside.

Make lemon oil

Place 120 ml extra-virgin olive oil in a small heatproof jar. Add the finely grated zest of one lemon and the 1 tbs fresh lemon juice. Let sit at room temperature for at least 15 minutes to infuse; for stronger flavor, warm the oil gently in a double boiler to 40–45°C for 10 minutes (do not boil) then cool. Strain if you prefer a clear oil, or leave zest in for texture.

Assemble

On a large platter or individual plates, arrange a bed of microgreens or baby arugula if using. Spoon blistered heirloom tomatoes and jalapeños alongside the charred octopus pieces. Drizzle the lemon oil evenly over the octopus and vegetables (about 2–3 tbs total across the dish).

Garnish and serve

Scatter 2 tbs chopped flat-leaf parsley over everything. Taste and adjust seasoning with additional flaky sea salt or a squeeze of lemon if desired. Serve immediately while octopus is warm and tomatoes are blistered.