Gourmet roast octopus

Ingredients

• 1 octopus, 1.2 kgoctopus
• 100 gpitted Taggiasca olives
• to tastesalt
• 1lemon
• 50 mlextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 500 mloctopus cooking water
• 350 mlsunflower oil
• 1 tablespoonstrained lemon juice
• 1 pinchwhite pepper
• 500 gpotatoes
• about 700 mlvegetable stock, including stock made from a cube
• 100 mlmilk
• 50 gbutter
• 1 pinchnutmeg
• 1unpeeled garlic clove
• 1 sprigrosemary
• 3 tablespoonsgrated Parmesan
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 80 gvegetable stock
• 10 gplain flour or rice flour
• 8 gsquid ink
• 20 mlextra-virgin olive oil

Instructions

1. 1

   Make the ink crisp

   Whisk the 80 g vegetable stock and 20 ml olive oil together. Beat in the 10 g flour until incorporated, then mix in the 8 g squid ink until the liquid is evenly coloured. Heat a non-stick frying pan over high heat and pour in 1–2 tablespoons of the mixture, adjusting the amount to the size of crisp you want. Let it sizzle until the bubbling stops and small holes appear as the water evaporates. Lower the heat and gently loosen the crisp, starting at the edges; handle it carefully because it is fragile. Transfer it to double layers of kitchen paper and leave it to cool for 1 hour until crisp. Repeat with the remaining mixture.

2. 2

   Cook the octopus

   Partly detach the octopus head pouch with scissors, turn it inside out and remove the innards. Remove the eyes and beak, then rinse the tentacles thoroughly under cold running water and leave to drain. Bring a large pan of salted water to the boil. Holding the octopus by its head, dip the tentacles into the boiling water for a couple of seconds, then lift them out; repeat twice more so they curl. Submerge the octopus and, once the water returns to a simmer, cook covered over low heat for 20 minutes, turning it occasionally. Take care not to extend the cooking time. Leave it to cool, covered, in its cooking water. When cool, lift it out with tongs and reserve the cooking water for the mayonnaise.

3. 3

   Whip the mayonnaise

   Strain the octopus cooking water several times through a fine sieve or very fine cloth until free of food residue. Measure 500 ml into a saucepan and simmer over medium heat, then reduce over low heat until thick, skimming from time to time. Measure out 100 ml of the reduced liquid and let it cool completely. Put it in a tall-sided bowl, add a few drops of lemon juice and begin whisking with electric beaters at medium speed. Slowly add the 350 ml sunflower oil in several additions, letting each addition blend in before adding more. Once half the oil is incorporated, gradually add the remaining lemon juice, then continue adding the rest of the oil in a thin stream. Whisk until smooth and creamy, then season with a pinch of salt and the white pepper. Set aside.

4. 4

   Prepare potato cream

   Peel, rinse and dice the potatoes. Add a little olive oil to a saucepan and gently brown the rosemary sprig and crushed garlic clove, then remove both. Add the potatoes and cook for a few minutes, stirring with a wooden spoon. Cover with vegetable stock and cook covered over low heat for about 20 minutes, or until tender, adding more stock if the pan becomes too dry. Take the pan off the heat and blend the potatoes until smooth. Whisk in the hot milk, then add the butter a little at a time. Season with salt, pepper and nutmeg, and mix in the Parmesan.

5. 5

   Grill the octopus

   Whisk the 50 ml olive oil with the strained juice of 1 lemon, salt and pepper to make an even dressing. Separate the head from the tentacles and cut the tentacles into pieces. Heat a griddle over high heat and cook the octopus for about 4 minutes per side, brushing the pieces with the dressing as they cook. Remove from the griddle when done.

6. 6

   Assemble the plates

   Spoon a bed of potato cream onto each plate and arrange the roast octopus on top. Add dots of octopus mayonnaise and scatter over the Taggiasca olives. Stand pieces of squid-ink crisp upright as a garnish. Serve the remaining mayonnaise on the side.

What is roast octopus?

Octopus is a familiar feature of Italian coastal cooking, where it is often boiled until tender and then grilled or dressed simply. This version turns it into a composed dish, pairing the charred seafood with potato cream, a sauce made from its cooking liquid, olives and an ink crisp.

The sequence matters: gentle simmering tenderises the octopus, while a brief, hot griddle gives the surface colour. The garnishes bring salty, creamy, citrusy and crisp elements to each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1020 calories, 30g protein, 33g carbs, 91g fat.

The potatoes and flour contribute most of the carbohydrates, while the sunflower and olive oils, butter and mayonnaise provide much of the fat. Octopus supplies the main protein, with smaller amounts from the milk and Parmesan. Serve with a generous portion of non-starchy vegetables to add freshness and balance the rich sauces and potato cream.

Choose and clean the octopus

Fresh or thawed octopus: clean the head pouch, remove the eyes and beak, and rinse the tentacles well. If you have not cleaned octopus before, ask a fishmonger to prepare it.

Cooking water: keep the octopus in its own liquid as it cools, then strain and reserve the amount needed for the mayonnaise. A fine sieve or cloth helps remove small particles before reducing it.

Get the mayonnaise to emulsify

Cool reduction: let the measured 100 ml of reduced octopus liquid cool completely before whisking. Warm liquid can make it harder for the oil to form a stable, creamy sauce.

Slow stream: add the sunflower oil gradually and wait for each addition to blend in before pouring more. If the sauce starts to look oily rather than creamy, pause the oil and keep whisking until it comes together.

Make the potato cream smooth

Tender potatoes: cut the potatoes into similar-sized pieces so they cook evenly, and check that they are soft before blending. Add a little more stock during cooking if the pan is drying out.

Finish gently: blend the cooked potatoes first, then whisk in hot milk and small pieces of butter. This order helps produce a smooth, supple cream rather than a loose, grainy mixture.

Watch the griddle and the crisp

Hot surface: give the griddle time to heat before adding the octopus. Brush the pieces with the lemon dressing as they cook, and turn them after about 4 minutes per side.

Ink wafer: the crisp is ready to lift when the mixture stops sizzling and small holes form. Lower the heat before loosening it, then let it cool on paper for 1 hour so it can firm up.

Serve it as a composed plate

Build the base: spread the potato cream across the plate before arranging the octopus. Add the mayonnaise and olives in small amounts so they remain distinct rather than covering the other components.

Add crunch last: stand the ink crisps upright just before serving, where they are less likely to soften. A simple green salad or lightly dressed vegetables make a fresh accompaniment.

Recipe notes & tips

• Keep the octopus cooking water covered as the octopus cools so the flesh stays moist.
• Strain the cooking liquid carefully before reducing it for the mayonnaise.
• Use a tall, narrow bowl for the mayonnaise so the beaters can incorporate the oil efficiently.
• Warm the milk before adding it to the potato purée.
• Make the ink crisps ahead and keep them dry until plating.
• Serve the octopus as soon as it comes off the griddle for the best contrast with the creamy base.

Variations

• Herb finish: add chopped parsley to the lemon dressing for a fresh, green note.
• Citrus swap: replace some of the lemon juice with orange juice for a sweeter edge.
• Olive choice: use another pitted black olive if Taggiasca olives are unavailable.
• Smoother cream: pass the blended potatoes through a sieve before adding the milk and butter.
• Skip the crisp: serve without the squid-ink wafer if you prefer a simpler plate.

Common mistakes to avoid

• Overcooking the octopus: keep to the stated 20-minute simmer, then let it cool in the cooking water.
• Adding oil too quickly: pour it in gradually and wait for each addition to emulsify.
• Using warm reduction: cool the measured octopus liquid completely before making the mayonnaise.
• Leaving the potatoes firm: simmer until tender before blending for a smooth cream.
• Lifting the crisp too early: wait until the sizzling stops and the edges loosen, then handle it gently.
• Crowding the griddle: cook the octopus in batches if needed so the pieces brown instead of steaming.

How to store

Refrigerate leftover octopus, potato cream and mayonnaise in separate airtight containers and use within 2 days. Reheat the octopus gently in a pan and warm the potato cream over low heat with a splash of stock or milk; serve the mayonnaise cold. Keep the crisps in an airtight container at room temperature and use them promptly, as humidity softens them.

Frequently asked questions