Spicy Charred Octopus Food

SPICY CHARRED OCTOPUS

Spicy Charred Octopus image

Categories Braise Dinner Octopus Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free

Yield 6 servings

Number Of Ingredients 26

Ingredients

Chili sauce:
2 garlic cloves
1 1" piece ginger, peeled
1 red Thai chile
1/2 cup hot chili paste
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon gochugaru (Korean red pepper powder)
1 tablespoon unseasoned rice vinegar
Octopus and assembly:
6 tablespoons olive oil, divided, plus more for drizzling
1 medium onion, chopped
1 carrot, peeled, chopped
1 celery stalk, chopped
2 teaspoons coriander seeds
2 teaspoons hot smoked Spanish paprika
1 750-ml bottle Cabernet Sauvignon
1/2 cup red wine vinegar
Kosher salt, freshly ground pepper
1 5-6 pound octopus, cleaned, head and beak removed
2 tablespoons unsalted butter
1 cup torn fresh tender herbs (such as basil, mint, and/or cilantro)
1 tablespoon fresh lime juice
1/2 cup plain whole-milk Greek yogurt
Ingredient info:
Gochugaru can be found in Korean markets.

Steps:

Chili sauce:
Purée garlic, ginger, chile, chili paste, fish sauce, lime juice, gochugaru, and vinegar in a blender until smooth.
Do ahead: Sauce can be made 1 week ahead. Cover and chill.
Octopus and assembly:
Heat 4 tablespoons oil in a large pot over medium-high heat. Cook onion, carrot, and celery, stirring often, until softened, 8-10 minutes. Add coriander seeds and paprika and cook, stirring, until fragrant, 2 minutes. Add wine, vinegar, and 6 cups water; season with salt and pepper and bring to a boil.
Add octopus to liquid, reduce heat, and partially cover pot. Simmer gently, turning octopus occasionally, until flesh is tender enough to cut with a spoon, 60-75 minutes. Transfer octopus to a platter with a slotted spoon; let cool. Rub off skin with paper towels. Separate tentacles and cut into equal lengths.
Heat a large skillet, preferably cast iron, over medium-high heat. Toss octopus with 1 tablespoon oil and season with salt and pepper. Cook, turning occasionally, until charred, 8-10 minutes. Brush with chili sauce (you may not use all of it) and cook, turning occasionally, until sauce is deeply caramelized, about 5 minutes. Remove from heat and toss with butter to coat.
Toss herbs, lime juice, and 1 tablespoon oil in a small bowl; season with salt and pepper. Swipe yogurt across plates and top with octopus, then herb salad; drizzle with more oil.
Do ahead: Octopus can be braised 2 days ahead. Cover and chill.

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