Fire-Charred Octopus over Velvet Garlic Tahini with Pomegranate Shatta
Growing up in Tel Aviv, the scent of charcoal-grilled seafood from the port always stopped me in my tracks. Years later in London, I wanted to recreate that coastal magic with a bold, textural twist. This fire-charred octopus is all about contrasts: tender, succulent tentacles with smoky, crisp edges resting on a pillow of velvety lemon-garlic tahini. I crown it with sweet blistered cherry tomatoes, crispy gigante beans for crunch, and a fiery, tart pomegranate shatta that cuts right through the richness. My secret? Don't rush the simmering broth; it is the key to meltingly soft octopus before it hits the roaring heat. If octopus feels intimidating, thick-cut King Oyster mushrooms make a stunning vegetarian swap--just as smoky, just as satisfying. Remember, more herbs is always the answer here, so pile them high!
Featured Recipe
Fire-Charred Octopus over Velvet Garlic Tahini with Blistered Tomatoes & Pomegranate Shatta
Succulent octopus tenderized in an aromatic broth, then fire-scorched over roaring heat for smoky, crisp edges. Served over a pillow of creamy lemon-garlic tahini and crowned with blistered cherry tomatoes, crispy gigante beans, fresh herbs, and a tart pomegranate burst.
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Timeline
Ingredients
- 2 lbs Octopus tentacles(cleaned, raw or thawed)
- 2 tbsp Red wine vinegar
- 2 Lemons(1 halved for poaching broth, 1 juiced for tahini paste)
- 6 cloves Garlic(4 smashed for broth, 2 finely microplaned for tahini)
- 2 Bay leaves(fresh or dried)
- 1 tsp Whole black peppercorns
- 0.5 cup Raw tahini paste(well-stirred Ethiopian tahini preferred)
- 0.33 cup Ice water(chilled, as needed for emulsion)
- 0.25 cup Extra-virgin olive oil(divided)
- 1 tsp Ground sumac
- 1 tsp Smoked paprika
- 1.5 cups Heirloom cherry tomatoes(left whole)
- 1 cup Cooked gigante beans(rinsed and thoroughly patted dry)
- 1 tsp Aleppo pepper flakes
- 2 tbsp Pomegranate molasses(for finishing drizzle)
- 0.33 cup Pomegranate arils(fresh)
- 1 cup Fresh mixed herbs(dill, flat-leaf parsley, and mint leaves, coarsely torn)
- 1.5 tsp Flaky sea salt(divided)
- 4 cups water(To cover octopus by 1 inch in Step 1. Amount is approximate.)
- 1.5 tsp salt(0.5 tsp in Step 1, 0.5 tsp in Step 2, and a pinch in Step 3. Total is approximately 1.5 tsp.)
Instructions
- 1
Place 2 lbs octopus tentacles into a large heavy Dutch oven. Add 2 tbsp red wine vinegar, 1 lemon, halved (squeeze juice into pot first), 4 garlic cloves, smashed, 2 bay leaves, 1 tsp black peppercorns, and 0.5 tsp flaky sea salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer gently for 40-45 minutes until tender when pierced with a knife.
45 min
Tip: Low and slow is the secret here; rushing this phase will make the octopus rubbery instead of meltingly tender.
- 2
While the octopus simmers, make the velvet garlic tahini. Whisk 0.5 cup raw tahini paste, juice from 1 lemon, 2 garlic cloves, finely microplaned, and 0.5 tsp flaky sea salt in a medium bowl. The mix will thicken up. Gradually whisk in 0.33 cup ice water 1 tablespoon at a time until it emulsifies into a silky, pale cream.
10 min
Tip: Don't panic when it seizes at first! Keep whisking in the ice water and it will turn impossibly smooth and light.
- 3
In a heavy skillet over medium-high heat, warm 2 tbsp extra-virgin olive oil. Add 1.5 cups heirloom cherry tomatoes and 1 cup cooked gigante beans. Cook without moving for 3 minutes until skins blister and beans turn golden-crisp. Toss gently, stir in 1 tsp Aleppo pepper flakes, and season with a pinch of salt. Remove from heat.
8 min
Tip: Letting the beans sit undisturbed gives them that incredible crunchy crust that contrasts with the rich tahini.
- 4
Lift the octopus from the braising liquid and transfer to a paper towel-lined plate to dry completely. Toss dried tentacles with 1 tbsp extra-virgin olive oil, 1 tsp ground sumac, and 1 tsp smoked paprika.
5 min
Tip: Thoroughly drying the octopus is critical for getting deep, blistered charred spots on the grill.
- 5
Preheat a cast-iron grill pan or outdoor grill to smoking high heat. Lay the spiced octopus tentacles onto the grill. Cook for 3-4 minutes per side, pressing down gently, until deeply charred, blistered, and crisped at the tips.
8 min
Tip: You want intense heat for a short burst—the inside is already perfectly cooked, so we just want smoky, crackling edges.
- 6
Swoosh the velvet garlic tahini across a large shallow platter. Slice charred octopus tentacles into bite-sized pieces and pile over the tahini. Spoon the blistered tomatoes and crispy gigante beans alongside. Cascade 1 cup fresh mixed herbs and 0.33 cup pomegranate arils over everything, then drizzle with 2 tbsp pomegranate molasses and remaining 1 tbsp extra-virgin olive oil.
5 min
Tip: Serve immediately while the octopus is warm and fire-scorched against the cool, rich tahini base.
Chef's Notes
Octopus can be tenderized up to 24 hours in advance and stored in the fridge. Bring it to room temperature before hitting the high heat of the grill pan so it scorches without cooling the pan down!
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.