Octopus Muhammara Recipe

Prepare Octopus (if raw)

If you have raw octopus: simmer in a large pot of salted water (add 1 bay leaf and a halved onion if desired) at a gentle simmer until tender, about 45–60 minutes depending on size. Test by piercing the thickest part with a knife — it should meet little resistance. Cool in the cooking liquid, then remove and pat dry. If you have pre-cooked octopus, skip to next step.

Cut the cooked octopus into 1/2–3/4-inch slices or bite-sized pieces. Pat dry with paper towels to remove excess moisture so it sears nicely.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add octopus pieces in a single layer (work in batches if necessary). Sear without moving for 2 minutes to develop color, then turn and sear another 1–2 minutes until lightly charred. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper while cooking.

Squeeze the juice of half a lemon over the seared octopus and toss to coat. Transfer to a warm plate and tent with foil while you finish the muhammara.

Toast walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan frequently, until fragrant and lightly browned. Transfer to a plate and let cool slightly.

In a food processor combine the roasted red peppers, toasted walnuts, 1 tablespoon panko breadcrumbs, 3 tablespoons olive oil, 1 tablespoon pomegranate molasses, 1 tablespoon fresh lemon juice, 1 teaspoon Aleppo pepper, 1/2 teaspoon ground cumin, 1 minced garlic clove, 1/2 teaspoon sweet paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Process until the mixture is smooth but still has a bit of texture, scraping down the sides as needed. Taste and adjust seasoning: add more pomegranate molasses for sweetness/tang, lemon juice for brightness, salt for seasoning, or Aleppo pepper for heat.

If the muhammara feels too thick, pulse in up to 1–2 tablespoons additional olive oil or 1 tablespoon water to reach a spreadable consistency.

Spread a generous layer (about 2–3 tablespoons) of muhammara onto a serving platter or individual plates.

Arrange the warm seared octopus pieces over the muhammara so each bite has some sauce. Drizzle a tablespoon of high-quality olive oil over the octopus and spread. Sprinkle chopped parsley and toasted pine nuts or extra walnuts if using.

Finish with a light dusting of smoked paprika (optional) for an extra smoky note and place lemon wedges on the side for squeezing.

Serve immediately as a meze or appetizer with crusty bread, grilled pita, or as part of a larger spread.