From Chef & Food Stylist Kevin Do
Octopus is one of those ingredients that can feel both gross and luxurious at the same time. When cooked right, it’s undeniably special. I’ve seen it served simply along the coasts of Italy, just tender meat, a squeeze of lemon, and good olive oil. When boiled and then seared, octopus develops that perfect contrast: tender and meaty inside, with crispy, caramelized ends from the char. This version leans spicy and smoky, finished with a drizzle of chili crisp, blasted chilies, and olive oil.
Serves: 2–4
Prep time: 35 minutes
Cook time: 10 minutes
Total Time: 45 minutes
Temp: Hot (500F)
Ingredients
1 whole octopus (about 4 lb)*
10–20 fresh chilies (mix of red and green, to your spice level)
4 scallions (or any allium you have on hand)
1 lemon
Olive oil
Salt
To Finish
Chili crisp
High-quality olive oil
Flaky sea salt
Instructions
- Bring a large pot of water to a boil.
- Add the thawed octopus, scallions, chilies, and a generous pinch of salt.
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Lower the heat and simmer, covered, for about 30 minutes, or until tender.
In the meantime, start blistering your chilies and submerge them into a bowl of oil and cover to let the flavors meld. - Transfer the octopus to an ice bath to stop the cooking.
- Cut the tentacles into long sections and pat them dry.
- Brush lightly with olive oil, then sear in a hot pan or on the grill for 1–3 minutes per side, until the edges are charred and crisp.
- Slice the tentacles into 3–4 inch pieces and pile them on a plate.
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Spoon over chili crisp, drizzle with olive oil, and finish with flaky salt and a squeeze of charred lemon.
*Octopus can be tricky to source and comes in all shapes and sizes. Pre-cooked octopus is a great shortcut: just sear or grill them until smoky and caramelized for a similar effect.