Charred Mediterranean Octopus with...Charred Mediterranean Octopus with Smoked Saffron Purée & Herb Salsa Verde

Tender braised and wood-charred octopus served over a silky smoked saffron-potato purée, garnished with crispy blossomed capers and a bright Meyer lemon salsa verde.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 300°F (150°C). Place the cleaned octopus in a heavy Dutch oven with 2 garlic cloves, a splash of olive oil, and a pinch of salt. Cover tightly and slow-braise for 60 minutes until fork-tender.

2. 02

   While the octopus braises, boil the Yukon Gold potatoes in heavily salted water until tender, about 15 minutes. Drain thoroughly and pass through a fine tamis or potato ricer.

3. 03

   Warm the steeped saffron liquid and gently fold it into the warm potato purée along with chilled butter and 1/4 cup of extra virgin olive oil until emulsified, smooth, and vibrant yellow. Keep warm.

4. 04

   In a bowl, combine chopped parsley, mint, remaining minced garlic, Meyer lemon zest, lemon juice, red wine vinegar, and 1/3 cup of extra virgin olive oil to form the salsa verde. Season with sea salt.

5. 05

   Heat 2 tablespoons of olive oil in a small skillet over medium-high heat. Add dried capers and fry for 2 minutes until open and crispy. Transfer to paper towels to drain.

6. 06

   Remove octopus from braising liquid and separate into individual tentacles. Heat a cast-iron grill pan or skillet over high heat until smoking. Sear tentacles for 2 to 3 minutes per side until deeply charred and crisp at the edges.

7. 07

   To serve, swoop warm saffron purée across pre-warmed plates. Arrange charred octopus tentacles over the purée, drizzle generously with lemon-herb salsa verde, and finish with crispy capers and flaky sea salt.