Perfectly Pan-Seared Octopus: A Quick Guide

Pan-searing is a quick and versatile way to prepare octopus, resulting in a tender and flavourful dish. It can be served as an appetizer, a main course, or as part of a larger dish, such as octopus rice. The process involves cleaning and boiling the octopus before searing it in a pan with olive oil, resulting in a caramelized and crispy texture. The cooking time varies depending on the desired tenderness, with longer cooking times resulting in more tender octopus. The dish can be paired with various sides, such as potato salad, grilled vegetables, or a lemony dressing, and can be served hot or cold.

How to prepare octopus for pan searing

Preparing octopus for pan searing is a simple process, but it requires a few key steps to ensure the best results. Here is a guide on how to prepare octopus for a delicious pan-seared dish:

Cleaning and Boiling the Octopus:

Start by cleaning the octopus thoroughly under running water. Remove the beak by gently pressing it out from the centre of the tentacles. It should pop out easily without the need for cutting. Next, cut away the eyes using a sharp knife. If you prefer, you can ask your fishmonger to do this step for you.

Once cleaned, you'll need to boil the octopus before searing it. Fill a large pot with enough cold water to cover the octopus. Add some flavourings to the water, such as a halved red onion, black peppercorns, salt, a bay leaf, oregano, and thyme. Bring the water to a boil, then reduce the heat to maintain a gentle simmer. Dunk the octopus in the simmering water 3 to 5 times until the tentacles curl up, then fully submerge it and weigh it down with a plate or lid to keep it submerged. Simmer the octopus until tender, which usually takes around an hour. Check regularly, and aim for the octopus to be tender but with slightly firm skin.

Cooling and Preparing the Octopus:

Once the octopus is tender, transfer it to an ice bath to stop the cooking process. When it has cooled, remove it from the ice bath. Before pan-searing, you'll need to carve the octopus by cutting off the tentacles where they meet the body. You can discard the body, as the tentacles and head pouch are the parts typically eaten.

Seasoning and Searing the Octopus:

To pan-sear the octopus, start by heating a cast-iron pan or skillet over medium-high heat. Coat the pan generously with olive oil. Before adding the octopus, pat it dry with a paper towel, as it may still contain some water. Season the octopus with salt, pepper, and paprika, if desired.

Carefully place the octopus into the hot pan, with the suction side of the tentacles facing down. Use a grill press or another heavy object to weigh it down. Sear each side for approximately 2 minutes, until golden brown. Be cautious, as the moisture in the octopus may cause some splattering.

Once the octopus is seared to your liking, transfer it to a plate. You can serve it whole or slice it into smaller pieces. Don't forget to add your choice of sides, sauces, or garnishes to complete the dish!

How to get the right texture

Octopus can be a tricky ingredient to work with, and getting the right texture is key to a successful dish. Here are some tips to ensure your pan-seared octopus has the perfect texture:

Tenderise the Meat

The key to a delicious octopus dish is tenderness. There are several ways to tenderise the meat before pan-searing:

• Blanching: Rather than giving the octopus arms a full 20-minute boil, try blanching them in boiling water for just 30 seconds. This will help to retain moisture and prevent overcooking.
• Slow Cooking: After blanching, slow cook the octopus at 200°F in a covered pan for 4 to 5 hours. This extended cooking time helps break down the collagen fibres in the connective tissues, making the meat more tender.
• Boiling: If you're using fresh octopus, it's recommended to boil it before pan-searing. Raw octopus contains high amounts of collagen that turn to gelatin when boiled. Boiling helps extract this gelatin, preventing a thick layer of purple goo from forming during pan-frying.

Steam or Braise

An alternative to boiling is to steam or braise the octopus before pan-searing. Steaming the octopus for around 2 hours will ensure it becomes fully tender. Braising the octopus in white wine will also add flavour and help tenderise the meat.

Dry Before Pan-Searing

Before adding the octopus to the pan, use a paper towel to pat it dry. This is an important step, as the octopus will still contain water, which can cause splattering when it hits the hot pan.

Sear Quickly

When pan-searing, cook each side of the octopus for only about 2 minutes. This will give the octopus a caramelised and crispy exterior while retaining a tender interior.

Weigh Down While Cooking

To ensure even cooking and browning, use a grill press to weigh down the octopus while searing. This will also help to speed up the cooking process.

What to serve with pan-seared octopus

Pan-seared octopus is a versatile dish that can be served in many ways. Here are some ideas for what to serve with it:

Salads

Octopus goes well with various salads, and you can adapt them to your liking. Try it with an Italian vegetable salad, including carrots, fennel, celery, and chickpeas. You can also add octopus to a leafy green salad, a chopped tomato and onion salad, or a citrus salad with fennel. For a warm salad option, top a potato salad with chopped octopus, or marinate it with avocado, peppers, olive oil, and lemon juice.

Appetizers and Tapas

Octopus can be served as an appetizer or tapas, such as the famous Galician dish, Pulpo Gallego, which consists of tender slices of octopus served on cooked potato wedges, drizzled with olive oil, and seasoned with salt and smoked paprika. Another option is to make ceviche, a South American dish where thinly sliced octopus is "cooked" by marinating it with raw onions and citrus juices, then served with shrimp and scallops.

Pasta

Octopus is a great addition to pasta dishes, especially Mediterranean-style. Try folding chopped octopus into an herb-infused tomato sauce, or serve it with pasta dressed simply with lemon, high-quality olive oil, and fresh parsley.

Sides

When serving pan-seared octopus as a main course, consider pairing it with sides such as roasted potatoes, asparagus, or corn. These can be served hot or cold, making it a versatile option for different seasons.

Proteins

For a heartier meal, pair your pan-seared octopus with other proteins like sausage or chorizo. You can even create skewers by alternating between octopus and chorizo, with onions, peppers, or cherry tomatoes in between.

Sauces

To enhance the flavour of your pan-seared octopus, consider serving it with a variety of sauces. Pesto sauce and bell pepper coulis are two examples that can elevate your dish.

With its versatility and adaptability, pan-seared octopus provides a range of options for creating delicious and impressive meals.

How to clean an octopus

Cleaning an octopus is the first step to making exquisite seafood dishes. While you can buy pre-cleaned frozen octopus, some fresh octopus is sold uncleaned. Cleaning an octopus involves removing the internal organs, skin, and beak, leaving the tentacles and body for cooking.

Cleaning the Head

If you won't be using the head, cut a firm, straight line just below the eyes through the flesh. A sharp knife or kitchen shears work best. If you want to keep the head, slice through the head membrane to create a pocket, turn the pocket inside out, and remove the innards. The internal organs include the stomach sac, pipe structure, and loose membranes. Dispose of the innards, then turn the pocket back to the right side.

Next, detach the eyes. Pinch the flesh surrounding the eyes and slice them off with kitchen scissors or a sharp knife. The eyes are usually discarded, but some people enjoy eating them fried.

Removing the Skin and Beak

Use a knife to make a small incision into the outer membrane, then peel the skin away with your fingers. To remove the beak, spread the tentacles to locate the small, black, bird-like beak amid the start of the tentacles. Use a paring knife to make a full circular cut around the base of the beak, then press the soft surrounds with your thumbs to push it out.

Rinsing

Hold the octopus under cold running water, rinsing the head and tentacles thoroughly. Flush the eye sockets to ensure any remaining loose pieces are removed, and pay special attention to washing out the suckers on the tentacles.

Once your octopus is clean, you can boil it before searing it in a pan. If you buy it pre-cooked, simply pat it dry, heat a cast-iron pan over medium-high heat, add olive oil, and sear each side for about two minutes.

How to avoid overcooking octopus

Octopus is a tricky dish to prepare, but it's not hard to avoid overcooking it if you follow a few simple steps.

Firstly, it's important to tenderise the octopus before pan-searing it. This can be done by boiling it, or using a pressure cooker or sous vide. Boiling is a good option as it's simple and doesn't require any special equipment. Bring a large pot of water to a rolling boil and place the octopus in the pot, covering it with a lid. Return to the boil and cook for between one and two hours, depending on the size of the octopus. For a 2-3 pound octopus, the knife should slide in easily after one to two hours.

If you're pressed for time, a pressure cooker can be used to speed up the process. This method takes around 15 minutes at high pressure, but be careful not to overcook the octopus as you can't check on it while it's in the pressure cooker.

Once the octopus is tender, you can move on to the searing stage. It's a good idea to chill the cooked octopus before searing, as this will help to set the skin and keep it from falling off during cooking.

To sear the octopus, heat some olive oil in a skillet over high heat. Add the octopus with the suction side of the tentacles facing down and use a grill press to weigh it down. Sear each side for around two minutes, or until golden brown.

By following these steps, you can avoid overcooking the octopus and achieve a tender and flavourful result.

Frequently asked questions