Recipe: Roasted Octopus With Black Garlic Puree - Beritaja
By: Albert Michael - Sunday, 22 February 2026 23:00:03
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Roasted Octopus
Black ail puree, ‘Nduja sofrito, sourdough
Serves: 2 (appetizer)
Octopus
2 pounds Australian Fremantle octopus (or BC octopus), cleaned
Zest of 1 citrus (wide strips, nary pith)
Zest of 1 orangish (wide strips, nary pith)
2–3 sprigs caller tarragon
2–3 sprigs caller thyme
Salt
2 tablespoons canola lipid (for roasting)
1–2 tablespoons sherry vinegar
Instructions
1. Clean the Octopus
Place the earthy octopus successful a ample vessel and sprinkle generously pinch kosher salt. Massage and scrub the octopus
until the texture feels soft and somewhat firm, about 2–3 minutes. Rinse thoroughly nether acold moving water.
2. Blanch
Bring a ample cookware of salted h2o to a boil. Submerge the octopus for 1–2 minutes, conscionable until the tentacles curl. Remove and instantly transportation to an crystal bath to cool completely.
3. Sous Vide Cook
Place the chilled octopus successful a vacuum container (or heavy-duty zip-top container utilizing the h2o displacement method). Add citrus and orangish zest, tarragon, and thyme. Remove each aerial and seal.
Cook successful a h2o bath astatine 185°F (85°C) for 2 hours. Remove from the container and transportation to an crystal bath to chill completely.
4. Roast & Finish
Heat canola lipid successful a ample skillet complete medium-high heat. Pat the octopus dry. Sear for 3–5 minutes per side, aliases until good browned and lightly crisped connected the edges.
Deglaze the cookware pinch 1–2 tablespoons sherry vinegar, turning the octopus to coat.
Slice into pieces.
Black Garlic Puree
2 cups yellowish onions, peeled and thinly sliced (about 2 mean onions)
1½ tablespoons garlic, peeled and thinly sliced (3–4 cloves)
1 tablespoonful canola oil
¼ cup achromatic ail cloves (about 8–10 cloves)
1½ teaspoons sherry vinegar
Salt, to taste
Instructions
1. In a mean cookware complete mean heat, adhd the canola oil, sliced onions, and sliced garlic. Cook, stirring
occasionally, until softened and translucent, about 8–12 minutes. Do not let the substance to brownish — trim power if needed.
2. Add the cooked bulb substance to a blender on pinch the achromatic ail and sherry vinegar. Blend until
completely smooth.
3. Pass the purée done a fine-mesh strainer for a silky texture. Season pinch brackish to taste.
‘Nduja Sofrito
3 tablespoons finely diced shallots (about 1 mini shallot)
2 tablespoons ‘Nduja, casing removed
¼ spoon smoked paprika
1 ail clove, minced
2 tablespoons other virgin oliva oil
½ cup roasted reddish pepper, peeled, seeded, and finely diced
1 tablespoonful sherry vinegar
Salt, to taste
Instructions
1. In a sauté cookware complete medium-low heat, harvester the oliva oil, N’duja, shallots, and garlic. Cook gently, stirring frequently, until the shallots are soft and translucent, about 5–7 minutes. Avoid browning.
2. Add the smoked paprika and navigator for 30–60 seconds, stirring perpetually to forestall scorching.
3. Stir successful the diced roasted reddish peppers and navigator for different 2–3 minutes to meld the flavors.
Remove from power and operation successful the sherry vinegar. Season pinch brackish to taste.
Sourdough
4 slices sourdough bread
2–3 tablespoons oliva oil
1 ail clove, peeled
Instructions
1. Heat the oliva lipid successful a ample skillet complete mean heat.
2. Add the sourdough slices and navigator for 2–3 minutes per side, aliases until aureate brownish and crisp.
3, Remove from the cookware and instantly swipe 1 broadside of each portion pinch the peeled ail clove.
Serve warm.
