Fire-Blistered Tender Octopus with Charred Shishito Peppers & Pistachio Dukkah over Velvet Beetroot-Tahini

Instructions

1. 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. 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. 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. 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. 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. 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. 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.