CHARRED OCTOPUS, ROASTED PEPPERS & THREE-CORNERED LEEK CHIMICHURRI
- Serves: 4
- Cooks in: 90–120 MINS (if cooking from raw) | PREP TIME: 30 MINS
- Difficulty: MEDIUM
METHOD
OPTION 1 — COOKING A WHOLE OCTOPUS
Rinse the octopus under cold water and remove the beak if still attached.
Bring a large pot of water to a boil and add:
3 tbsp soy sauce
2 tbsp mirin
4 tbsp sake
4 garlic cloves, crushed
1 onion, roughly chopped
2 bay leaves
A generous handful of herb stems [PR5.1] (parsley, thyme, rosemary – whatever you have)
1 tsp black peppercorns
Holding the octopus by the head, dip the tentacles into the boiling liquid 3–4 times, which will cause the tentacles to curl up, and hold their shape during cooking.
Lower fully into the pot. Reduce to a gentle simmer and cover.
Cook until a knife can just pass through the thickest part of a tentacle with slight resistance (approximately 90–120 minutes for a 2–3kg octopus).
Turn off the heat and allow the octopus to cool in the liquid. It will gently finish cooking, and remain tender.
Remove and cut into large portions.
OPTION 2 — USING PRE-COOKED OCTOPUS
Use approximately 1.2–1.5kg pre-cooked octopus.
Pat dry and cut into large pieces.
CHARRED OCTOPUS
Heat a heavy pan until very hot and add a thin layer of olive oil.
Place the octopus in the pan and cook undisturbed until deeply caramelised and lightly crisp on the edges.
Turn and colour the other side. Season lightly with salt.
ROASTED PEPPERS
Char four red peppers directly over an open flame until fully blackened.
Transfer to a bowl and cover tightly. Leave to steam for 15 minutes.
Peel off the skins, remove seeds and tear into thick strips.
Season with:
4 tbsp olive oil
2 small garlic cloves, finely grated
2 tbsp sherry vinegar
Salt
Set aside.
THREE CORNERED LEEK CHIMICHURRI
Finely chop:
2 small bunches three cornered leeks (or flat leaf parsley)
2 tbsp fresh oregano
2 small shallots
1–2 red chillies
Mix with:
4 tbsp red wine vinegar
2 tbsp lime juice
1 tsp ground cumin
120ml good olive oil
Salt
Allow to sit for at least 15 minutes before using.
TO SERVE
Arrange the roasted peppers generously across the base of a platter.
Place the charred octopus on top.
Spoon the chimichurri generously over and around.
Finish with a little extra olive oil, and serve warm.
