Pan-searing is a very simple, quick, and versatile way to prepare octopus with a caramelized and crispy result. It is a really popular cooking technique used in various regional cuisines.
The result is a flavorful and tender octopus that can be served as an appetizer, as a main course, or as a base for another dish, such as octopus rice.
It combines perfectly with lemony dressings, grilled vegetables, and a bowl of rice.
Want to clean your own octopus? Find out how here on CREME!
Cut 1 red onion in half
Add to a pot filled with 5 L of water
Add 2 tbsp of black peppercorns
Add 4 bay leaves
Add 1 handful of salt. Bring water to a boil
Reduce heat until water is at a simmer
Dunk the cleaned octopus 3 to 5 times in the simmering water until the tentacles roll up
Submerge the octopus and cover with a weight. Let simmer approximately 1h until tender
Check the octopus regularly. When it is ready, the octopus should be tender but the skin should remain a little bit firm
Transfer to an ice bath to stop the cooking, remove once chilled. The octopus is finished cooking
Slice the cooked octopus in half
Drizzle some extra virgin olive oil to taste on a pan over medium-high heat
Add the octopus, with the suction side of the tentacles facing down
Use a grill press to weigh down the octopus
Once the octopus is golden brown, gently release from the pan and flip
Continue to sear the octopus until it is golden brown on both sides, flipping as needed. The octopus is pan-seared
Yield 2 people
Extra Virgin Olive Oil2 tbsp
Dried Bay Leaf4 leaves
Ice Cubeas needed
Black Pepper2 tbsp