Entree: Australia – Western Australia – Fremantle Octopus (Tender braised and grilled octopus flavored with lemon, garlic, and local herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 whole octopus, about 2 lb (900 g) cleaned weight
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) water
- 4 cloves garlic, crushed (about 12 g)
- 1 bay leaf
- 1 tsp (6 g) coarse salt, plus extra for potatoes and finishing
- 1 tsp (2 g) black peppercorns, crushed
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for finishing
- Zest and juice of 1 lemon (about 2 tbsp/30 ml juice)
- 1/2 tsp (1 g) ground lemon myrtle (optional for Western Australian flavour)
- 2 tbsp (30 g) unsalted butter
- 1 lb (450 g) baby potatoes, halved if large
- 1/2 cup (15 g) flat-leaf parsley, roughly chopped
- 1/4 tsp (0.5 g) red pepper flakes (optional)

Instructions

1. Rinse the octopus under cold water. In a large pot combine white wine, water, crushed garlic, bay leaf, crushed peppercorns, and 1 tsp coarse salt. Bring to a gentle simmer.
2. Submerge the octopus in the simmering liquid, reduce heat to low, cover partially, and poach gently until fork-tender, about 45–60 minutes depending on size. Test by inserting a fork into the thickest part; it should meet little resistance.
3. While octopus poaches, place baby potatoes in salted boiling water and cook until just tender, about 12–15 minutes. Drain and toss with 1 tbsp (15 g) butter and a pinch of salt; keep warm.
4. Remove octopus from poaching liquid and let cool slightly. Reserve a little cooking liquid. Cut tentacles from head and, if desired, remove and discard the beak and ink sac from the head. Pat pieces dry.
5. In a bowl combine 1/4 cup (60 ml) olive oil, lemon zest and juice, remaining crushed garlic, ground lemon myrtle if using, parsley, red pepper flakes (if using), and a pinch of salt and pepper. Add a few tablespoons of reserved cooking liquid if needed to loosen.
6. Toss the octopus pieces in the marinade and let rest 10–15 minutes to absorb flavor.
7. Heat a grill pan or outdoor grill to high. Brush the octopus lightly with oil and char for 2–3 minutes per side until edges are slightly crisp and smoky. Alternatively, sear in a hot skillet with 1 tbsp (15 g) butter for the same time.
8. Finish potatoes in the same pan with remaining butter to get a light crust, about 2 minutes.
9. Arrange octopus on a platter with potatoes, drizzle with extra-virgin olive oil, a squeeze of fresh lemon, and sprinkle with chopped parsley. Serve immediately.