Charred Octopus Recipe

Prepare and tenderize octopus

Rinse the cleaned octopus under cold water. If the octopus has a tough head, remove the beak and ink sac if not already done by your fishmonger. For extra tenderness, freeze and thaw the octopus once before cooking (optional).

Poach octopus

In a large heavy pot, combine 2 liters of water, 200 ml white wine, 2 bay leaves, 1 tbs black peppercorns and 2 tbs coarse salt. Bring to a gentle simmer (not a rolling boil). Holding the octopus by the head, dip the tentacles into the simmering liquid 3 times — this helps curl the tips — then fully submerge the octopus. Maintain a gentle simmer and cook until the octopus is tender when pierced with a knife at the thickest part of a tentacle, about 35–50 minutes depending on size (for 1.5 kg expect ~40 minutes). Turn off the heat and let it sit in the poaching liquid for 10 minutes to finish cooking through.

Cool and portion

Remove the octopus to a cutting board. Reserve 100 ml of poaching liquid for flavoring the dressing if desired. Pat the octopus dry with paper towels. Cut the tentacles into 3–4 pieces each and trim any rough edges for even searing.

Char/sear octopus

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add 3 tbs olive oil. When oil shimmers, add octopus pieces in a single layer without crowding. Sear 1.5–2 minutes per side until deeply charred and crisp at the edges. If desired, add 1 tbsp unsalted butter during the last 30 seconds and baste. Transfer to a tray and keep warm.

Prep vegetables

Score the tomatoes with an X on the bottom and blanch in boiling water 20–30 seconds, then shock in ice water. Peel, core and roughly chop tomatoes into 2 cm pieces. Core, seed and cut the red and yellow bell peppers into 2 cm strips. Pat the pieces dry.

Heat oil

In a medium heavy-bottomed pot or Dutch oven, heat 3 cups of frying oil to 175–180°C (350–360°F). Use a thermometer for safety. The oil should be hot enough to sizzle but not smoke.

Fry peppers

Working in small batches, fry the bell pepper strips 1–2 minutes until blistered and slightly charred at the edges but still tender-crisp. Remove with a slotted spoon and drain on paper towels; lightly salt while hot.

Fry tomatoes

Carefully add the chopped tomatoes to the hot oil in small batches and fry very briefly (30–45 seconds) until the skins pucker and edges caramelize slightly. Remove and drain on paper towels. The goal is concentrated, slightly fried tomato pieces, not a purée.

Finish vegetable mix

Discard most of the frying oil, reserving 1–2 tbs in a sauté pan. Reduce heat to medium and add the reserved oil, 1 tsp smoked paprika, 2 tsp minced garlic and 1 finely chopped shallot. Sauté 30–45 seconds until fragrant (do not brown). Add the fried peppers and tomatoes back to the pan, toss gently to combine, season with 1 tsp salt and 1/2 tsp black pepper. Heat through for 1 minute so flavors marry. Keep warm.

Make balsamic reduction

Pour 200 ml balsamic vinegar into a small saucepan and add 1 tbs honey or brown sugar. Bring to a gentle boil, then reduce heat and simmer until the liquid reduces by about half and coats the back of a spoon, roughly 8–12 minutes. Watch carefully to avoid burning. Remove from heat and let cool slightly; the reduction will thicken as it cools.

Make dressing

In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 2 tbs finely chopped parsley and 2–3 tbs of the cooled balsamic reduction (adjust to taste). If you reserved poaching liquid, whisk 1–2 tsp into the dressing for extra octopus flavor. Season with sea salt and black pepper to taste.

Plate warm charred octopus pieces on a platter or individual plates. Spoon the warm fried tomato and pepper mixture alongside and slightly under the octopus so juices mingle.

Drizzle the balsamic dressing lightly over the octopus and vegetables. Finish with a few more drops of the thicker balsamic reduction for visual contrast and concentrated sweetness (use sparingly).

Scatter microgreens or baby arugula over the top, add lemon wedges on the side, and serve immediately. Offer additional coarse salt and lemon for guests to finish to taste.