Octopus Recipe

Prepare braising liquid

In a large heavy pot combine 2 liters water, 200 ml dry white wine, roughly chopped carrot, celery, halved onion, bay leaves, peppercorns and 1 tablespoon coarse sea salt. Bring to a gentle simmer over medium heat.

Tenderize and braise octopus

While the braising liquid comes to a simmer, if the octopus has whole beak/internals ensure it is cleaned. Once simmering, reduce heat so liquid is at a gentle simmer (not a rolling boil). Submerge the whole octopus into the simmering liquid, pressing tentacles down so they are covered. Braise gently, partially covered, until tender when pierced at the thickest part of a tentacle, about 45–60 minutes for a 1 kg octopus. Check at 40 minutes and every 5–10 minutes after; timing varies with size and age. Do not boil vigorously.

Cool and reserve braising liquid

When tender, remove the octopus from the liquid and let it cool on a cutting board until cool enough to handle (10–15 minutes). Reserve 150–200 ml of the braising liquid, strain and set aside to moisten beans or adjust seasoning if needed.

Portion octopus

Using a sharp knife, separate the head from the body if desired and cut tentacles into 3–4 pieces depending on length. Pat the pieces dry thoroughly with paper towels — dry surface is essential for proper searing.

Sear octopus

Heat a large heavy skillet over high heat until very hot. Add 2 tablespoons extra virgin olive oil. When oil is shimmering and just smoking, add octopus pieces in a single layer without crowding. Sear until well browned and caramelized, about 1.5–2 minutes per side. If pieces are thick, press gently with a spatula to maximize contact. In the last 30 seconds add 1 tablespoon butter (optional) and baste to glaze. Remove from pan and rest on a warm plate.

Prepare vegetables and beans

Thinly slice the fennel bulb on a mandoline or sharp knife and reserve the feathery fronds for garnish. Finely mince the shallot. Drain and rinse the cannellini beans and place them in a large mixing bowl.

Make dressing

In a small bowl whisk together 2 tablespoons lemon juice, 4 tablespoons cold-pressed extra virgin olive oil, chopped preserved lemon rind, minced shallot, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper until emulsified.

Assemble salad

Add sliced fennel, drained cannellini beans, chopped parsley and capers (if using) to the bowl with dressing. Toss gently to combine, then taste and adjust seasoning. If the salad seems dry, add 2–3 tablespoons of the reserved warm braising liquid to loosen and marry flavors; the warm liquid will slightly soften the beans and meld the dressing.

Rest

Let the salad sit at room temperature for 10–15 minutes so flavors marry while you finish searing the octopus and plate.

Divide the white bean and fennel salad among plates or one family-style platter as a bed for the octopus.

Arrange seared octopus pieces over the salad. Drizzle 2 tablespoons cold-pressed extra virgin olive oil evenly over the octopus and salad. Sprinkle flaky sea salt to taste (about 1 teaspoon distributed) and garnish with reserved preserved lemon wedges and fennel fronds.

Serve immediately so the octopus is warm and the salad is at room temperature. Optionally pass extra lemon and olive oil at the table.