New American cuisine

Easy

Pan-Seared Octopus

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Properly cooked Octopus is moist and light, and more tender than its more commonly served relative, calamari. Aside from its nutritional value (plenty of iron, protein and B-12), one of the beauties of preparing octopus is that it takes on whatever flavors you choose to prepare it with.

This delicacy is surprisingly easy to prepare at home. With the delicious marinade in this recipe – a perfect combination of sweet, sour, and fresh, with a subtle hint of heat – you can’t go wrong.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

Octopus Boil
3 medium Octopus
1 stalk Scallion
1 tbsp. Lemongrass
1/2 medium Shallot
2 sprigs Fresh Rosemary
1/2 tbsp. Fresh Ginger
1 large Star Anise
2 medium Dried Cayenne Pepper
2 leaves Bay Leaf
1 tsp. Sea Salt
1 tbsp. White Cooking Wine
3 cup Water
1 tbsp. Cooking Oil (Octopus Sear)
Dipping Sauce
1 medium Jalapeños
2 stalks Fresh Cilantro
1 stalk Scallion
1 clove Garlic
1 tsp. Lemon Zest
1 tbsp. Lemon, Juiced
1 tbsp. Fish Sauce
1 tsp. Sesame Oil
1/2 tsp. Ground Black Pepper
1 tsp. Sugar
Garnish
4 slices Tomato, Thin Slices
1 tsp. Balsamic Vinegar
1/2 tsp. Olive Oil

Directions:

Step 1

Place the octopus in the saucepan, add green onion, lemongrass, shallots, rosemary, ginger, star anise, dried chili pepper, bay leaf, sea salt, cooking wine, and water.

Step 2

Bring to a boil on high heat, then reduce to medium. Cover and simmer for 10 minutes. Remove from heat and transfer to a bowl.

Step 3

Allow to cool enough to handle, then slice the octopus into small pieces by slicing the head off first.

Step 4

Then slice between arms to separate but leaving arms intact. Return pieces to bowl.

Step 5

Heat a grill pan and add the octopus. Drizzle with oil, then sear until the color has darkened using tongs to turn the pieces occasionally. Transfer to a bowl.

Step 6

Slice the jalapeños lengthwise to remove seeds then mince.

Step 7

Gently chop the cilantro, slice the green onion, mince the garlic, and combine in a bowl. Add lemon zest and juice, fish sauce, sesame oil, black pepper, and white sugar. Mix well.

Step 8

Add the herb blend to the octopus, mix well, then cover with plastic wrap and allow to marinate for 1 hour at room temperature.

Step 9

To plate, cut the tomato in half lengthwise then slice the halves about 1/4" thick. Place on the plate in a circle, then place the octopus to the center.

Step 10

Lightly drizzle with balsamic vinegar, and serve.