Ingredients & Instructions

1. 1

   Octopus

   • 1 (2 1/2-3 lb) whole octopus, beak removed
   • 1 tb extra virgin olive oil
   • 2 tsp kosher salt
   • 2 bay leaves
   • 4 thyme sprigs
   • 3 garlic cloves, lightly crushed
   • 2 strips lemon peel
   • 2 chile de arbol

   In a bowl, massage the octopus with the olive oil and salt until evenly distributed. Vacuum

   seal the octopus along with the remaining ingredients. Cook in your water bath set at 175 F

   for 5 hours. Cool in an ice bath, then separate the tentacles. Cover with plastic and refrigerate overnight, you can also grill right away, but refrigerating gives the octopus time to firm up.

2. 2

   Harissa Romesco

   • 1 tb olive oil plus 1/4 c + 1 tb, for blending
   • 2 garlic cloves, thinly sliced
   • 2 roma tomatoes, roughly chopped
   • 1 red bell pepper
   • 1/4 c hazelnuts, toasted
   • 2-3 tb sherry vinegar
   • 1 1/4 tsp smoked paprika
   • 2 tb harissa
   • kosher salt, to taste

   In a small pan, warm the 1 tb of olive oil over medium heat. Add in the garlic and fry for 20-30 seconds. Add in the tomatoes along with a generous pinch of salt and cook for 10-12 minutes or until the tomatoes are soft, then set aside.

3. 3

   Over an open flame, roast the bell pepper until well charred on all sides. Add the charred pepper to a bowl, cover with plastic and steam for 10 minutes. Remove most of the charred

   skin, de-seed and roughly chop the pepper.

4. 4

   Add the pepper to your blender, along with the tomato-garlic mixture, hazelnuts, vinegar,

   paprika, and harissa. Blend this to break everything down, then slowly stream in the 1/4 c + 1

   tb olive oil. Season with salt to taste. Keep refrigerated until ready to use.

5. 5

   Salad

   • 3/4 c frisée
   • 2 radishes, thinly sliced
   • 2 tb pickled or fresh fresno chilies, thinly sliced
   • extra-vrigin olive oil
   • fresh lemon juice
   • maldon salt

   In a small bowl, combine the frisée, radish, and chilies. Lightly season with olive oil, lemon

   juice, and salt. Make the salad right before serving.

6. 6

   To Grill

   • extra-virgin olive oil
   • oregano
   • aleppo pepper
   • maldon salt

   Heat your grill to the highest possible temperature. Drizzle the octopus with olive oil and

   season with oregano. Grill for 4-5 minutes per side until charred. Once the octopus is done to your desired color, cut the tentacles into smaller pieces, then drizzle with more olive oil,

   sprinkle with aleppo pepper and maldon salt.

7. 7

   To plate, add a few spoonfuls of the romesco on a plate. Add the grilled octopus and top with the salad.