Ingredients
• 6 tablespoons olive oil, divided,
plus more for drizzling
• 1 medium onion, chopped
• 1 carrot, peeled, chopped
• 1 celery stalk, chopped
• 10ml chili sauce
• 2 teaspoons coriander seeds
• 2 teaspoons hot smoked Spanish
paprika
• 1 750-ml bottle Cabernet
Sauvignon
• ½ cup red wine vinegar
• Kosher salt and freshly ground
black pepper
• 1 5–6-lb. octopus, cleaned, head
and beak removed
• 2 tablespoons unsalted butter
• 1 cup torn fresh tender herbs
(such as basil, mint, and/ or
cilantro)
• 1 tablespoon fresh lime juice
• ½ cup plain whole-milk Greek
yogurt
1. 1. Heat 4 Tbsp. of oil in a
large pot over medium-high
heat. Cook onion, carrot
and celery, stirring often
until softened, around 8–10
minutes. Add coriander
seeds and paprika and
cook, stirring, until fragrant,
around 2 minutes. Add wine,
vinegar and 6 cups water;
season with salt and pepper,
bring to a boil.
2. 2. Add octopus to liquid,
reduce heat, and partially
cover pot. Simmer gently,
occasionally turning octopus
until flesh is tender enough
to cut with a spoon, around
60–75 minutes. Transfer
octopus to a platter with a
slotted spoon; let cool. Rub
off skin with paper towels.
Separate tentacles and cut
into equal lengths.
3. 3. Heat a large skillet,
preferably cast iron, over
medium-high heat. Toss
octopus with 1 Tbsp. oil and
season with salt and pepper.
Cook, turning occasionally,
until charred, around 8–10
minutes. Brush with chili
sauce (you may not use
all of it) and cook, turning
occasionally, until sauce is
deeply caramelised.
4. 4. Plate and add pieces of
nduja and peas tossed with
olive oil. Drizzle with the
Greek yoghurt.
Method
8
gozotoday | FRIDAY • 10 OCTOBER 2025
FOOD
Charred Octopus, nduja,
peas and lemon jam
