Htapodi Recipe

Clean and tenderize octopus

If your octopus is whole with beak and ink sac, remove beak and innards. Rinse under cold water. If necessary, freeze then thaw beforehand to help tenderize; otherwise proceed to simmering.

Simmer octopus

In a large pot combine 2 liters water, 150 ml white wine, 2 bay leaves, 1 tablespoon black peppercorns and 1 tablespoon salt. Bring to a gentle boil. Lower heat to a simmer and submerge the octopus. Simmer gently (covered or partially covered) until tender when pierced with a skewer — about 45–60 minutes for a 1 kg octopus. Check at 40 minutes; cooking time varies by size. Do not vigorously boil, as that toughens the meat.

Cool and marinate

Remove octopus from poaching liquid and let cool slightly until you can handle it. Reserve 100 ml of the cooking liquid. Cut tentacles from head and slice into 4–6 cm pieces. In a bowl combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon smoked paprika and reserved cooking liquid (about 50–100 ml) to loosen. Add a pinch of salt to taste. Toss octopus pieces in the marinade and let rest for 15–30 minutes at room temperature while you prepare peppers and relish. Reserve remaining marinade for basting.

Finish before grilling

Pat octopus pieces dry lightly before placing on the grill to promote good charring. Reserve marinade for basting during grilling.

Prepare peppers by washing and drying. Using tongs, place whole peppers directly on a hot charcoal grill (or over a gas flame or broiler). Turn occasionally until all sides are blackened and blistered — about 10–15 minutes. Remove to a bowl and cover with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam. This will loosen skins.

Peel and seed peppers once cooled enough to handle. Remove charred skin, stems and seeds. Slice into wide strips or dice as desired for plating. Toss lightly with 1 tablespoon olive oil and a pinch of salt. Keep warm.

Soak and cook peas

Rinse 250 g dried black-eyed peas. Soak them for 4 hours or overnight if time allows; otherwise rinse well and proceed. Place peas in a pot, cover with 1 liter fresh water, bring to a boil, then reduce to a gentle simmer and cook until tender but not falling apart — about 30–45 minutes depending on soaking. Skim any foam. Drain and cool slightly.

Assemble relish

In a bowl combine the cooked black-eyed peas with 1 finely diced medium red onion, 2 diced tomatoes (seeds removed if you prefer less moisture), 30 g chopped cilantro, and 1 finely chopped green chili (optional). Add 2 tablespoons lemon juice or red wine vinegar, 2 tablespoons olive oil, and 1 teaspoon ground cumin. Season with salt and black pepper to taste. Toss gently. Let sit 10–15 minutes to allow flavors to marry. Adjust acidity and salt as needed.

Heat your charcoal grill so you have a very hot direct-heat zone for charring the octopus pieces. If using a stovetop grill pan, preheat to high and oil the grates lightly.

Grill octopus pieces over high heat 2–3 minutes per side until they develop good char marks and caramelization. Baste once or twice with reserved marinade while grilling to enhance flavor and moisture. Watch carefully to avoid burning; remove when just charred and warmed through.

To plate, spread a generous layer (about 1/4–1/3 cup per serving) of black-eyed pea relish on each plate. Arrange charcoal-roasted pepper strips on top of or beside the relish. Place 3–4 pieces of grilled octopus over the peppers and relish.

Finish each plate with a light drizzle of extra-virgin olive oil (about 1/2 teaspoon), a squeeze of lemon wedge, a sprinkle of flaky sea salt and the chopped parsley or microgreens. Serve immediately.