Seared Octopus Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

   In a large pot, bring salted water to a boil. Add the octopus and simmer for about 30-40 minutes until tender. Remove and let cool, then cut into tentacles.

2. 2

   Cook the Potatoes

   Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain, let cool slightly, and then cut in half. Heat olive oil in a pan and fry the potatoes until crispy and golden brown. Season with salt and pepper.

3. 3

   Prepare the Chickpeas

   In a separate pan, heat some olive oil and fry the chickpeas until they are crispy. Season with salt and red pepper flakes.

4. 4

   Make the Lemon Yogurt

   In a bowl, mix the yogurt with juice from one lemon, minced garlic, salt, and pepper to taste. Set aside.

5. 5

   Prepare the Gremolata

   Finely chop the soppressata and parsley. Mix them together with the zest of the remaining lemon and a little olive oil.

6. 6

   Sear the Octopus

   Heat a grill pan over high heat. Brush the octopus tentacles with olive oil and sear for 2-3 minutes on each side until charred.

7. 7

   Assemble the Dish

   On a plate, arrange the crispy potatoes, place the seared octopus on top, add a dollop of lemon yogurt, sprinkle with fried chickpeas, and finish with the soppressata gremolata. Garnish with fresh parsley leaves.