Fire-Blistered Octopus with Beetroot-Tahini and Pistachio Dukkah
Whenever I miss the salty breeze of the Mediterranean, I make this octopus dish. It always takes me back to late nights in Tel Aviv, sitting at a crowded outdoor bar where the smoke from the grill mingled with the sea air. Octopus can intimidate people, but the secret is a gentle red wine braise before it ever touches the heat. You want it meltingly tender on the inside and impossibly crisp on the outside.
For this plate, I wanted a canvas that screamed color and texture. Enter the velvet beetroot-tahini—a vibrant magenta puree that proves salads and spreads should always be the star of the show. I layer on charred shishito peppers for a smoky pop, a rain of juicy pomegranate arils for sudden bursts of tartness, and my homemade pistachio-urfa dukkah because more crunch is always the answer.
If you can't find octopus, this technique works brilliantly with thick-cut king oyster mushrooms or even halloumi. Just remember: trust the sear, don't skimp on the tahini, and always, always finish with a mountain of fresh herbs.
Featured Recipe
Fire-Blistered Tender Octopus with Charred Shishito Peppers & Pistachio Dukkah over Velvet Beetroot-Tahini
Tender, wine-braised octopus tentacles get fire-blistered in a searing cast-iron skillet for smoky crisp edges, served over a dramatic magenta beetroot-tahini velvet. Layered with charred shishito peppers, crunchy pistachio-urfa dukkah, and juicy pomegranate arils, this mezze plate is pure Tel Aviv magic.
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Timeline
Ingredients
- 1.5 lbs raw octopus tentacles(cleaned, raw or thawed)
- 0.5 cup dry white wine(Sauvignon Blanc or Pinot Grigio)
- 1 bay leaf(dried)
- 1 tsp black peppercorns(whole)
- 1 lemon(halved)
- 1 small roasted beetroot(peeled and roughly chopped)
- 0.5 cup raw sesame tahini(high quality, well-stirred)
- 0.25 cup ice water(as needed for emulsification)
- 2 tbsp fresh lemon juice(plus extra to taste)
- 1 clove garlic(finely grated)
- 0.5 tsp fine sea salt(plus more to taste)
- 3 tbsp extra virgin olive oil(divided)
- 6 oz shishito peppers(whole)
- 1 medium red onion(cut into thick 1-inch wedges)
- 0.5 tsp smoked paprika(Spanish pimentón)
- 0.25 cup raw pistachios(coarsely chopped)
- 1 tbsp sesame seeds(white or toasted)
- 1 tsp coriander seeds(crushed)
- 1 tsp cumin seeds(crushed)
- 1 tsp Urfa chili flakes(or Aleppo pepper)
- 0.25 cup fresh cilantro(leaves and tender stems, roughly chopped)
- 0.25 cup fresh mint leaves(torn)
- 0.25 cup fresh pomegranate arils(for sweet tart contrast)
- 0.5 tsp flaky sea salt(Maldon or similar for finishing)
- pinch salt(for dukkah)
Instructions
- 1
Place 1.5 lbs raw octopus tentacles, 0.5 cup dry white wine, 1 bay leaf, 1 tsp black peppercorns, and halved 1 lemon in a medium Dutch oven or saucepan. Add just enough cold water to barely cover the octopus. Cover with a lid, bring to a gentle simmer over medium heat, then turn heat to low and cook until a knife pierces the thickest part of the tentacle with no resistance.
40 min
Tip: Low and slow simmering breaks down the tough collagen before we blister it over high heat. Don't rush this step!
- 2
While the octopus simmers, make the Beetroot-Tahini velvet. Combine 1 small roasted beetroot, 0.5 cup raw sesame tahini, 1 clove garlic, 2 tbsp fresh lemon juice, and 0.5 tsp fine sea salt in a food processor. Purée until smooth, then stream in 0.25 cup ice water while running until the mixture transforms into a stunning, silky, magenta cream. Taste and adjust lemon or salt.
10 min
Tip: Ice water causes the tahini to seize briefly and then whip into an ultra-fluffy texture.
- 3
Make the Pistachio Dukkah. Place 0.25 cup raw pistachios, 1 tbsp sesame seeds, 1 tsp coriander seeds, and 1 tsp cumin seeds in a small dry skillet over medium heat. Toast for 3-4 minutes until fragrant and lightly golden. Transfer to a small bowl and stir in 1 tsp Urfa chili flakes and a pinch of salt.
5 min
Tip: Keep an eye on the nuts and seeds so they don't scorch; you want toasted warmth, not bitterness.
- 4
Remove octopus tentacles from the braising liquid and transfer to a paper-towel-lined plate. Pat them thoroughly dry until zero moisture remains on the skin.
5 min
Tip: Thoroughly drying the octopus is essential to get those crispy blistered charred spots in the pan!
- 5
Heat 2 tbsp extra virgin olive oil in a heavy cast-iron skillet over high heat until shimmering and just starting to smoke. Toss in 6 oz shishito peppers and 1 medium red onion wedges. Blister for 3-4 minutes until charred in spots and slightly softened, then transfer to a plate. Dust tentacles with 0.5 tsp smoked paprika.
4 min
Tip: High heat is key—you want maximum blister and smoke in a short timeframe.
- 6
In the same smoking-hot skillet, lay down the dry octopus tentacles. Sear undisturbed for 2-3 minutes per side until deeply charred, blistered, and crispy on the edges. Remove from heat immediately.
4 min
Tip: Do not crowd the skillet! If necessary, blister in two quick batches so the tentacles char rather than steam.
- 7
To serve, spread the magenta beetroot-tahini generously across a wide serving platter. Arrange the blistered octopus tentacles, charred shishito peppers, and charred red onion wedges over top. Sprinkle liberally with the pistachio dukkah, 0.25 cup fresh cilantro, 0.25 cup fresh mint leaves, and 0.25 cup fresh pomegranate arils. Finish with a drizzle of 1 tbsp extra virgin olive oil and a shower of 0.5 tsp flaky sea salt.
5 min
Tip: Serve immediately with warm, pillowy pita or flatbread to scoop up every drop of that vibrant tahini sauce.
Chef's Notes
When people ask me how to get octopus perfectly tender with that irresistible smoky crust, my answer is always twofold: a gentle white-wine braise followed by a lightning-fast hit in a blazing cast-iron pan. Pairing the smoky seafood with vibrant roasted beetroot tahini gives this dish both a jaw-dropping visual splash and a deep, earthy sweetness that balances the heat of Urfa chili and blistered peppers.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.