Crispy Octopus Salad Recipe

Clean and prepare

If the octopus is whole with beak and ink sac, remove beak and internal organs. Rinse under cold water. Pat dry with paper towels.

Simmer / braise

In a large heavy pot combine 2 cups dry red wine, 2 cups water, halved onion, halved carrot, celery stalk, bay leaf, 1 tablespoon black peppercorns and 1 tablespoon kosher salt. Bring to a gentle simmer over medium heat. Add the octopus, reduce heat to low so the liquid barely bubbles, cover with lid slightly ajar, and poach gently until tender when pierced with a skewer — about 45 to 60 minutes for a 2 lb octopus. (Start checking at 40 minutes.)

Cool and reserve braising liquid

When tender, remove octopus from liquid and let cool slightly on a tray. Reserve 1/2 cup of braising liquid and strain to remove solids; discard solids. Refrigerate reserved liquid if not using immediately.

Portion and dry

Trim the head if desired and cut the tentacles into 2–3 inch pieces. Pat pieces very dry with paper towels — dry surface is essential for crisp searing.

Sear to crisp

Heat a large heavy skillet (preferably cast iron) over high heat until smoking hot. Add 2 tablespoons olive oil and swirl. Add octopus pieces in a single layer (work in batches if needed). Sear without moving 1½–2 minutes until deeply browned and crisp on one side, flip and sear another 1–2 minutes. If desired, add 1–2 tablespoons reserved braising liquid in the final 30 seconds to glaze. Transfer to a plate and keep warm.

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 1 lb halved fingerling potatoes with 1 tablespoon olive oil, 1 teaspoon fresh thyme/oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread cut-side down and roast 20–25 minutes until golden and tender when pierced with a fork. Remove from oven and keep warm.

Make the oregano vinaigrette

In a small bowl whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 minced garlic clove, 2 tablespoons finely chopped fresh oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acid/salt — vinaigrette should be bright and slightly tangy.

Toss salad

In a large bowl place 4 cups arugula. Add about two-thirds of the vinaigrette and gently toss to coat (reserve some vinaigrette for finishing). Arrange warm roasted fingerling potatoes and seared octopus pieces on top.

Drizzle remaining vinaigrette over the plated octopus and potatoes. Sprinkle flaky sea salt lightly over the seared octopus to enhance crispness and flavor. Garnish with lemon wedges and additional fresh oregano leaves if desired.

Serve immediately while octopus and potatoes are still warm. Provide extra lemon wedges and black pepper at the table.