O C T O P U S
i love octopus. but it took me forever to muster up the courage to prepare it myself - you want to massage it, clean it, boil it in aromatics making sure the arms curl the way you want, then you get to sear it - it’s a lot of work. Fortunately, good fish markets will frequently have par-cooked octopus and it’s a godsend.
this is kind of 3 recipes in one and a little annoying - as far as having to prep several different components. however, i make this white bean salad frequently and have it in the fridge somewhat regularly. Tahini and feta are always good to have on hand and easy to whip together. i make a zhoug once a week so it’s usually around - if you don’t feel like making any - buy some from the store (the one at Trader Joe’s is shockingly good but it does have cardamom which is a little odd) - or use a chimichurrri! i say all of this because this dish came together from a few bits and bobs left in the fridge so all i really had to do was pick up and sear the octopus and put everything on a plate. Don’t make it too hard on yourself unless you’re in the mood - make it your own with what you’ve got and what you like. that’s what makes this enjoyable at least, for me.
OCTOPUS, WHITE BEANS, WHIPPED FETA, + ZHOUG
serves 4
FOR THE WHITE BEANS:
1 can cannellini or great northern
1 shallot diced
2 cloves of garlic sliced
1 stalk of celery diced
1 carrot finely diced
1 tbsp dried oregano
1 tbsp sherry vinegar
3-4 radishes sliced into matchsticks
4-6 sprigs thyme (tied together w/ twine, make life easier)
1 cup chicken or veg stock
Glug of white wine
Olive oil
Add a glug of good olive oil in a heavy bottomed pot over medium heat and sweat shallot, garlic, celery, and carrrot until aromatic and translucent.
Add a pinch of salt, stir, and add a glug of wine - 2ish ounces.
Allow the alcohol to cook off - maybe 2-3 minutes.
Add chicken or veg stock, oregano, thyme and bring to a simmer.
Stir in the white beans - mash maybe a quarter on the inside of the pot to thicken everything because you’re going to be eating this cold or room temp.
Add sherry vin
Allow to reduce to desired thickness - remember - as this cools it will thicken even more - so you don’t want it too thick (think cold refried beans - ugh)
Remove thyme bundle, taste, salt, taste, adjust.
Remove from heat, add another glug of good olive oil, stir, and allow to cool.
I make double batches of this b/c i like having it on hand as a snack.
FOR THE WHIPPED FETA:
1/2 cup feta
1/4 cup tahini (fully blended tahini with lemon juice, olive oil, salt, and garlic)
Pinch of dried oregano
Couple cracks of black pepper
Blend together with a hand blender if you want it super smooth or it you want it chunky do it by hand with a fork - up to you.
FOR THE ZHOUG:
This is my rough recipe that i make
1 bunch of cilantro stems and all
1 serrano pepper, top removed (i love spice and if I’m only making this for myself I’ll add a couple thai chilies b/c i love the flavor and heat - up to you)
Tsp coriander seeds
Tsp cumin seeds
Pinch dried oregano
Pinch of chili flakes
2 cloves garlic
Start with 1 tsp salt but taste and adjust
1/2 cup of olive oil
Blend in a food processor until mostly smooth.
this is supposed to be spicy!
Zhoug is usually better after a day or two, b/c it can taste a bit bitter or too spicy out of the gate, but i don’t mind eating it right away.
OCTOPUS:
4-6 arms pre cooked octopus
Olive oil
Salt
I like cooking this on the grill - charcoal, ideally.
However, if you get a pan super hot you’ll get the char you really want.
Slather the arms in olive oil and sear until there is a little char and crispy bits.
Plate:
Whipped feta on bottom.
White beans.
Octopus.
Zhoug.
Garnish with torn fresh mint, oregano, or both.
Drizzle with olive oil a pinch of chunky sea salt.