Tender octopus, charred at the edges and bathed in lemon, oregano, and good olive oil. Bright, savory, and built to tuck into warm tortillas without getting watery.←Back to Taco Base Recipes
2.5 lb whole octopus, cleaned (beak and eyes removed)
1 cup dry white wine
2 leaf bay leaves
1 tsp black peppercorns
4 clove garlic, minced
1 lemon lemon, zested and juiced
3 tbsp extra-virgin olive oil
1 tbsp avocado oil (for high-heat searing)
1.5 tsp dried oregano
1 tbsp red wine vinegar
1.5 tsp kosher salt
0.5 tsp freshly ground black pepper
2 tbsp flat-leaf parsley, chopped
Place octopus in a heavy pot with wine, bay leaves, and peppercorns. Cover and bring to a simmer over medium heat. Once it's bubbling gently, drop to low and braise 45–60 minutes. You're looking for zero resistance when a skewer hits the thickest part.
Let it cool slightly in its own juices, then lift onto a cutting board. Separate the tentacles. If any purple skin wants to slip off, help it along—it makes for a cleaner bite.
While the octopus is still warm, make your marinade: whisk together olive oil, lemon zest and juice, garlic, oregano, red wine vinegar, salt, and black pepper. Pull out 2 tbsp and set aside. Toss the octopus with the rest and let it sit 15–20 minutes.
Lift the tentacles out, shake off any clinging garlic, and pat bone-dry with paper towels. Moisture is the enemy of char.
Get a cast-iron skillet or grill screaming hot. Add avocado oil and sear the tentacles 1–2 minutes per side until edges blister and char.
Slice into taco-friendly pieces. Toss with the reserved marinade and parsley. Taste. Add salt or a squeeze of lemon if it needs it.
Chef's Notes
No salt in the braise—octopus carries enough ocean in its tentacles to season itself. A skewer should glide through like warm butter, not fight you. Dry it thoroughly before hitting the pan; wet octopus steams, dry octopus gets a crust worth writing home about. Finish with fresh marinade to wake everything back up.
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