Crispy Octopus, Romesco And Kohlrabi Slaw Recipe

Clean and prepare octopus

If not already cleaned, remove beak and ink sac from octopus. Rinse under cold water. Pat dry with paper towels.

Simmer

In a large pot, combine water, white wine (if using), bay leaves, peppercorns and 3 garlic cloves smashed. Bring to a gentle boil. Reduce to a simmer and dip the octopus three times (optional tenderizing technique) then fully submerge. Simmer gently, partially covered, for 45–60 minutes until the thickest part of the tentacle is easily pierced with a skewer (not mushy). Start checking at 40 minutes. Keep the cooking liquid warm.

Cool in cooking liquid

Turn off heat and let the octopus cool in its cooking liquid for 20–30 minutes to relax the muscle and retain moisture. Remove and pat thoroughly dry with paper towels. Reserve some cooking liquid if you want to thin the romesco later.

Season and sear

Cut tentacles into 6–8 cm pieces. Toss lightly with smoked paprika and sea salt. Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 3 tbs olive oil and sear octopus pieces 1–2 minutes per side until edges are crisp and browned. Do not overcrowd — work in batches. Transfer to a warm tray and keep warm in a low oven (90–100°C) while finishing other components.

Prepare components

If using a fresh tomato, blanch in boiling water 30–60 seconds, then transfer to ice water and peel; core and roughly chop. If your bread is not toasted, toast a slice until golden and crumble. If almonds are not toasted, toast in a dry pan until fragrant and lightly browned.

Blend sauce

In a food processor, combine roasted red peppers, toasted almonds, toasted bread crumbs, tomato (or tomato paste), 1 garlic clove, smoked paprika, sherry vinegar and red pepper flakes (if using). Pulse to combine, then stream in the 120 ml extra-virgin olive oil while processing until smooth but still slightly coarse. If sauce is too thick, add 1–2 tbs reserved octopus cooking liquid or water to reach spoonable consistency.

Season

Taste and season with 1 tsp sea salt and 1/4 tsp black pepper (adjust to taste). Transfer to a bowl and set aside at room temperature; romesco benefits from resting at least 15 minutes to meld flavors.

Shred and cut vegetables

Peel kohlrabi and finely julienne or grate into thin matchsticks. Thinly slice the fennel bulb (reserve some fronds for garnish). Shred the red cabbage finely. Core and julienne the green apple (leave skin on for color). Place all in a large bowl.

Make dressing

In a small bowl whisk together lemon juice, 2 tbs extra-virgin olive oil, honey and Dijon mustard until emulsified. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Toss slaw

Pour dressing over the kohlrabi mixture, add chopped parsley, and toss well to coat. Let sit 10–15 minutes to soften slightly but remain crisp. Taste and adjust seasoning.

Plate a generous spoonful of romesco on each plate (or a central smear for family style). Pile a portion of kohlrabi slaw next to or on top of the romesco for contrast.

Arrange seared octopus pieces over the romesco and slaw. Drizzle with the 2 tsp olive oil and scatter microgreens and reserved fennel fronds on top. Serve with lemon wedges for squeezing.

Optional: warm leftover romesco and spoon a little underneath each octopus piece to keep warm. Serve immediately while octopus is crispy.