SilkpieRecipe
Charred Octopus with Sweet Potato Puree and Orange
Texture
Garnish
On the plate

From the Sea · Spanish

Charred Octopus with Sweet Potato Puree and Orange

4.8 (191 cooks rated this)

Octopus is simmered until meltingly tender, then seared hard so the suckers turn crisp and caramelized. It curls over silky sweet potato puree with roasted red pepper and a juicy orange segment, making each forkful smoky, sweet and bright.

20 min Prep
1 hr 20 min Cook
1 hr 40 min Total
4 Servings
Hard Difficulty
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Test kitchen note: Let the octopus cool in its cooking liquid. It stays juicy and the skin clings to the flesh instead of slipping off when you sear it.

Method 6 steps

  1. Bring a large pot of unsalted water to a boil with the bay leaves and onion. Dip the octopus in and out three times, then submerge it and simmer gently for 50 to 60 minutes until a knife slides easily into the thickest part.

  2. Turn off the heat and let the octopus cool in the liquid for 20 minutes, then cut off the tentacles.

  3. Meanwhile boil the sweet potatoes for 15 minutes until soft and blend with the butter and a pinch of salt until silky.

  4. Toss the tentacles with the olive oil and smoked paprika. Sear them in a very hot cast-iron pan or on a grill for 2 to 3 minutes per side until charred and crisp.

  5. Swoosh the puree across each plate, curl a tentacle on top and add the roasted pepper and orange segments.

  6. Finish with microgreens and a pinch of flaky salt.

That is the whole pie. Enjoy every slice.

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