Charred Octopus, Fava Beans, Fennel, Calabrian Chili Vinaigrette Recipe

Clean & Prepare

If whole, remove beak and eyes from octopus and rinse under cold water. Pat dry with paper towels. If frozen, thaw completely in refrigerator and drain excess liquid.

Tenderize & Poach

In a large pot, combine water, white wine, bay leaves, crushed garlic, peppercorns and 1 tablespoon kosher salt. Bring to a gentle simmer over medium heat. Submerge octopus (you can curl tentacles into pot). Maintain a bare simmer — do not boil — and poach gently until tender when pierced with a skewer at the thickest part of a tentacle, about 45–60 minutes for a 1 kg octopus (time will vary with size). Check after 40 minutes. If a thermometer is used, target about 75–80°C internal for tenderness.

Cool & Dry

When tender, remove octopus from poaching liquid and let cool slightly on a rack. Reserve 120 ml (1/2 cup) of the poaching liquid for warming fava beans if needed. Pat octopus very dry. Brush with 1–2 tablespoons olive oil and season lightly with salt.

Char / Finish

Heat a cast-iron skillet or grill pan over very high heat until smoking hot. Place tentacles down and char 2–3 minutes per side until blackened in spots and slightly crisp at the edges. Alternatively, finish directly over a hot charcoal or gas grill. Remove and rest 3 minutes, then slice into 2–3 cm pieces on a bias.

Prepare Fava Beans

If using fresh in-shell favas: blanch pods 2–3 minutes in boiling salted water, drain, open pods and remove beans. Then blanch shelled beans in boiling water 45–60 seconds, shock in ice water and slip skins off by pinching each bean. If using frozen pre-shelled favas, blanch briefly and shock, then slip skins. Reserve 60–90 ml (1/4 cup) of the poaching liquid from the octopus to warm the favas if they are cool.

Slice Fennel & Shallot

Trim fennel bulb, reserve fronds for garnish and thinly slice the bulb on a mandoline or sharp knife. Very thinly slice the shallot and place both in a bowl with lemon zest and a pinch of flaky salt to lightly cure for 5 minutes.

Assemble Salad

Combine the blanched fava beans, sliced fennel, shallot and chopped fennel fronds in a mixing bowl. Add lemon juice, 2 tablespoons extra-virgin olive oil, flaky sea salt and cracked black pepper. Toss gently to combine. If beans are cool, warm them for 30–60 seconds in the reserved poaching liquid and drain before tossing so salad is just slightly warm.

In a small bowl or jar, whisk together Calabrian chili paste, red wine vinegar, Dijon mustard, honey and minced garlic until smooth. Slowly whisk in 60 ml extra-virgin olive oil in a steady stream to emulsify. Season to taste with 1 teaspoon salt and 1/2 teaspoon freshly cracked black pepper. Taste and adjust acidity or heat (add a splash more vinegar or honey as desired).

Plate a small bed of microgreens or arugula if using. Spoon a generous portion of the fava-fennel salad onto each plate. Arrange charred octopus slices over the salad. Drizzle the Calabrian chili vinaigrette across the octopus and salad, using about 1–2 tablespoons vinaigrette per serving. Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil, a sprinkle of flaky sea salt, a pinch of smoked paprika if desired and fennel fronds for garnish. Serve with lemon wedges on the side for squeezing.

Serve immediately while octopus retains char and salad is slightly warm or room temperature.