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Ingredients
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Octopus & Poaching Liquid
Finishing & Serving
Method
Octopus & Poaching Liquid
- 1
Prepare octopus
If using frozen octopus, thaw completely in the refrigerator overnight. Rinse the octopus under cold water. If still present, remove beak (at center underside) and the eyes with a small knife. Trim any excess skin or viscera so you have the head and tentacles intact.
- 2
Make poaching liquid
In a large pot, combine water, white wine, kosher salt, bay leaves, peppercorns, smashed garlic, and halved lemon. Bring to a gentle simmer over medium heat.
- 3
Tenderize and simmer
Once the poaching liquid is simmering (not rapidly boiling), reduce heat to low so it stays at a bare simmer. Holding the octopus by the head, dip the tentacles in and out of the simmering liquid 3–4 times — this helps the tentacles curl. Submerge the entire octopus, cover partially with a lid, and simmer gently. Cook time is approximately 45–60 minutes for a 1 kg octopus: check for tenderness by piercing the thickest part of a tentacle with a paring knife; it should slide in easily with little resistance. If it’s still tough, continue simmering and check every 10 minutes.
- 4
Cool in cooking liquid
When tender, remove the pot from heat and let the octopus cool in the poaching liquid to room temperature (about 30 minutes). Cooling in the liquid helps retain moisture and texture. After cooling, lift octopus out, drain, and pat dry with paper towels.
Finishing & Serving
- 5
Slice or portion
Place the cooled octopus on a cutting board. You can either slice the tentacles into 1 cm (1/3 inch) medallions at an angle for plating, or leave tentacles whole for grilling. If grilling whole, halve the head lengthwise if large so pieces sit flat.
- 6
Pan-sear or grill (optional)
For char and extra flavor, preheat a grill or heavy skillet (cast iron) to high. Brush octopus lightly with 1 tablespoon olive oil. If using a skillet, add 1 tbs oil and when smoking hot, sear tentacles 1–2 minutes per side until nicely charred. If grilling, place octopus on hot grates and cook 2–3 minutes per side until lightly charred. Watch carefully to avoid overcooking — you’re only adding color and texture.
- 7
Dress and finish
Arrange sliced or whole octopus on a serving platter. Drizzle with remaining olive oil (about 2 tbs), sprinkle smoked paprika evenly, add lemon juice, flaky salt to taste, and scatter chopped parsley and optional microgreens. Toss gently or brush so seasonings adhere.
- 8
Serve
Serve warm or at room temperature with lemon wedges on the side. Use toothpicks or small skewers for individual bites if serving tapas-style.