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Ingredients
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Octopus
Finishing & Serving
Method
Octopus
Prepare the cooking liquid
In a large stockpot, combine 2 L water, 2 tbs coarse sea salt, bay leaves, peppercorns, quartered onion, halved garlic cloves and optional 125 ml white wine. Bring to a gentle simmer over medium heat.
Tenderize (optional pre-freeze tip)
If your octopus was fresh and not previously frozen, freezing (and thawing) helps break down fibers. If already frozen, proceed. No additional mechanical pounding is required if simmered gently.
Blanch and set
When the cooking liquid is simmering (not a rolling boil), hold the octopus by the head and dip the tentacles into the simmering liquid for 3 seconds, then lift out. Repeat this 2 more times (3 dips total). This helps the tentacles curl and keeps skin intact.
Simmer gently
Submerge the whole octopus in the simmering pot. Reduce heat to low so the liquid stays at a bare simmer (small bubbles, not vigorous). Partially cover and cook gently for 35–60 minutes depending on size; for a 1 kg octopus start checking at 35–40 minutes. Test for doneness by inserting the tip of a small knife into the thickest part of a tentacle — it should slide in with little resistance. Avoid boiling vigorously to prevent toughness.
Rest in poaching liquid
When tender, remove the pot from heat. Leave the octopus in the poaching liquid to cool to warm (about 20 minutes) to stabilize texture and keep moisture. Then lift the octopus out and set on a cutting board. Reserve 250 ml of the poaching liquid if you want to use as a light sauce or to reheat.
Trim and portion
If desired, remove the beak (located where the tentacles meet) and the eyes. Separate the head from the tentacles with a sharp knife and slice the tentacles into 2–3 cm rounds or leave whole for grilling. Pat the pieces dry with paper towels; dryness helps with browning.
Finishing & Serving
Pan-sear or grill
Heat a heavy skillet or grill over high heat until very hot. Brush tentacle pieces lightly with 1–2 tbs olive oil. Sear for 1–2 minutes per side until crisped and lightly charred. If grilling, place directly over hot coals or a preheated grill and cook 1–2 minutes per side. Do not overcook — you want quick charring to add flavor, not additional cooking time.
Dress
Transfer the charred octopus to a serving platter. Drizzle with remaining extra-virgin olive oil (about 1 tbs), sprinkle smoked paprika, chopped parsley, and 2 tbs fresh lemon juice. Season with 1 tsp coarse sea salt and freshly ground black pepper to taste. Toss lightly to coat.