Charred Spanish Octopus Recipe

Prep and simmer

Bring 2 L water, 200 ml white wine, bay leaves, peppercorns and 2 tablespoons coarse sea salt to a gentle simmer in a large pot. Hold at a gentle simmer (not a rolling boil).

Tenderize the octopus by dipping the tentacles into the simmering liquid 3 times before fully submerging (this helps curl the tips). Submerge the whole octopus, reduce heat to maintain a very gentle simmer, and poach until tender when pierced at the thickest part of a tentacle, about 45–60 minutes depending on size (for 1 kg expect ~50 minutes).

Remove octopus from poaching liquid and let cool slightly until comfortable to handle. Reserve 100–150 ml of the poaching liquid for warming or adjusting seasoning if needed. Pat octopus dry with paper towels. Cut tentacles from the head and leave whole for charring.

Heat a cast-iron skillet or grill pan until very hot. Brush the octopus lightly with 2 tbs olive oil. Char the tentacles 2–3 minutes per side until well browned and slightly crisp at edges. Transfer to a cutting board and rest 2 minutes. Slice into 2–3 cm pieces or serve whole tentacles as preferred.

Preheat oven to 220°C (425°F). Peel if desired and cut 700 g potatoes into 2–3 cm cubes. Rinse and dry thoroughly to remove excess starch.

Toss potatoes with 3 tbs olive oil, 1 tbs smoked paprika, 1 tsp sweet paprika, 1 tsp garlic powder, 1 tsp coarse sea salt and 1 tsp freshly ground black pepper until evenly coated.

Spread potatoes in a single layer on a baking sheet and roast for 25–35 minutes, turning once halfway, until golden and crisp on the outside and tender inside.

Keep warm in a low oven (about 100–120°C) until plating.

While octopus simmers, preheat oven to 160°C (325°F) for confit. Place 12 peeled garlic cloves in a small ovenproof dish with 200 ml olive oil, 4 thyme sprigs, 1 tsp salt and 1 tsp red pepper flakes (if using). Ensure garlic is submerged in oil. Cover with foil and bake for 45–60 minutes until garlic is very soft but not browned. Remove and let cool in oil. Reserve confit garlic and strained oil for use in aioli and to finish tomatoes.

At the same time or just before serving, heat a large skillet over medium-high heat. Add a tablespoon or two of the reserved confit oil. Add 350 g heirloom cherry tomatoes and sear, turning occasionally, until skins blister and char in spots, about 4–6 minutes. Remove from heat.

If desired, gently crush a few confit garlic cloves and toss with blistered tomatoes along with a pinch of salt and 1 tbs chopped parsley.

In a bowl or small food processor, combine 2 egg yolks, 2 tbs fresh lemon juice and 1 tsp Dijon mustard. Whisk or pulse to emulsify briefly.

Add 4 mashed confit garlic cloves to the egg mixture and begin to drizzle in oils very slowly while whisking vigorously (or with the processor running). Start with a few drops at a time, then slowly increase to a steady thin stream as the mixture thickens. Use 150 ml olive oil and 50 ml neutral oil (or all olive oil if preferred) to reach a thick, creamy mayo-like consistency.

Season aioli with 1 tsp salt and 1/2 tsp freshly ground black pepper. Adjust lemon juice or salt to taste. If the aioli is too thick, whisk in 1–2 tsp of reserved confit oil or water to loosen.

Arrange a spoonful of lemon aioli on each plate as a base or in dots. Place a portion of patatas bravas alongside.

Arrange charred octopus pieces over or beside the aioli and potatoes. Spoon blistered heirloom tomatoes and a few pieces of confit garlic around the octopus.

Drizzle a little extra-virgin olive oil (1 tbs) over the octopus and potatoes, sprinkle chopped parsley and flaky sea salt to finish. Serve with a lemon wedge for squeezing.

Serve immediately while octopus is warm and potatoes are crisp.