📝 About This Recipe
This sophisticated dish transforms the rugged texture of Mediterranean octopus into a buttery, translucent delicacy through a meticulous process of tenderizing and low-temperature smoking. By cold-smoking the cephalopod after a gentle poaching, we infuse it with a deep, campfire essence without toughening the delicate proteins. It is a masterclass in texture and aroma, offering a clean, oceanic flavor profile elevated by a whisper of hickory and citrus.
🥗 Ingredients
The Octopus & Poaching Liquid
- 3-4 lbs Whole Octopus (cleaned, beak removed, previously frozen for tenderness)
- 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (dried)
- 1 Lemon (halved)
- 1 piece Cork (natural wine cork, traditional for enzyme breakdown)
The Cure & Smoke
- 2 tablespoons Kosher Salt
- 1 tablespoon Granulated Sugar
- 2 cups Hickory or Applewood Chips (for the cold smoker)
Dressing & Garnish
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Capers (drained and patted dry)
- 1/4 cup Fresh Dill (plucked fronds)
- 3 pieces Red Radish (shaved paper-thin)
- 1 pinch Maldon Sea Salt (for finishing)
- 1 teaspoon Finger Lime or Lemon Zest (for acidity)
👨🍳 Instructions
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1
Thaw the octopus completely in the refrigerator. Freezing breaks down the cellular structure, ensuring a much more tender result than using fresh-caught octopus.
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2
In a large heavy-bottomed pot, combine the white wine, peppercorns, bay leaves, halved lemon, and the wine cork. Fill with enough water to submerge the octopus later, but do not add salt yet, as it can toughen the skin.
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3
Perform the 'blanching curl': Hold the octopus by the head and dip the tentacles into the boiling water for 5 seconds, then remove. Repeat 3 times until the tentacles curl into beautiful spirals.
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4
Submerge the octopus fully, reduce heat to a very low simmer (barely a bubble), and cover. Cook for 60-90 minutes. It is ready when a paring knife slides into the thickest part of the tentacle with zero resistance.
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5
Remove the octopus from the liquid and let it cool to room temperature. Once cooled, pat it extremely dry with paper towels. Excess moisture will prevent smoke absorption.
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6
Mix the salt and sugar. Lightly dust the octopus with this mixture and let it sit in the fridge, uncovered, for 1 hour to form a 'pellicle'—a slightly tacky surface that the smoke will cling to.
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7
Set up your cold smoker. If using a smoking gun, place the octopus in a deep bowl covered with plastic wrap. If using a traditional cold smoker, ensure the temperature stays below 80°F (26°C) by using a tray of ice.
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8
Smoke the octopus for 30-45 minutes. You want a light golden hue and a pronounced aromatic scent, not a heavy, acrid sootiness.
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9
Once smoked, tightly wrap the tentacles together in plastic wrap, forming a uniform 'torchon' or log shape. Chill in the refrigerator for at least 12 hours to set the shape and mellow the smoke flavor.
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10
Using a very sharp slicing knife or a meat slicer, cut the octopus log into paper-thin rounds.
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11
Arrange the slices overlapping on a chilled plate. Drizzle generously with the olive oil and a squeeze of fresh lemon juice.
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12
Garnish with the shaved radishes, capers, dill fronds, and a sprinkle of Maldon salt. Serve immediately while the octopus is still cool.
💡 Chef's Tips
Always use a natural wine cork in the poaching liquid; the enzymes help soften the octopus fibers. Ensure the octopus is bone-dry before smoking, or the smoke will taste bitter and metallic. If you don't have a cold smoker, a handheld smoking gun (like a PolyScience) works perfectly for this delicate seafood. Don't skip the 12-hour rest; cold smoke needs time to penetrate the center of the meat for a balanced flavor. If the skin starts to peel off during slicing, your knife isn't sharp enough—use a long, non-serrated carving knife.
🍽️ Serving Suggestions
Pair with a crisp, flinty Chablis or a dry Greek Assyrtiko to cut through the smoke. Serve alongside toasted sourdough points rubbed with a clove of raw garlic. Accompany with a side of citrus-marinated fennel salad for a refreshing crunch. Offer a small dollop of saffron aioli on the side for a rich, creamy contrast. A chilled glass of Fino Sherry provides a wonderful nutty bridge to the smoky notes.