Octopus with Mediterranean Flavors

by Garrett

Octopus

The Mediterranean is much like America’s Gulf Coast. Because of it’s latitude and the nutrient run off from farming industries, both seas are a virtual dead zone for large, predatory fin fish but they thrive with delicious bottom feeders and invertebrates. All along the Mediterranean, from Spain to Italy, Greece, and back around to Morocco, squid, shellfish, and octopus play starring roles in regional cuisines.

So with this tender octopus I’ve paired a myriad of Mediterranean flavors. The octopus tentacles have been olive oil-poached with plenty of lemon, oregano, and black pepper. Along side is a goat cheese mousse on top of crispy, spiced phyllo dough. The sauces include a parsley puree, red pepper coulis, and a preserved lemon puree. Small chunks of preserved lemon rind and slices of black garlic (a unique fermented garlic that has a smokey, raisin-like flavor) add little bursts of flavor throughout the dish. Finally, some puffed saffron rice adds some interesting textural contrast as well as more familiar Mediterranean flavor.

Octopus is certainly a conversation starter at any dinner party. It’s not something we eat very often as Americans and, if we ever have, it’s most likely been about as tender as a rubber band. By poaching these tentacles in oil for several hours (essentially a confit style preparation) the octopus became extremely tender with only the slightest toothsomeness. In addition, the octopus absorbed the intense Mediterranean flavors of lemon, parsley, oregano, and cracked black pepper. This is certainly one of the most rich seafood dishes I have ever made or tasted. Please email me if you have more specific questions about the preparation of this dish.

Octopus