Chef's Tip
Freezing the octopus for 24 hours before cooking helps break down tough fibers, resulting in more tender meat. After the initial simmering, shocking the octopus in ice water and allowing it to cool completely before grilling or searing will help maintain its texture and prevent it from becoming rubbery.
Instructions
- For pickled peppers: Bring vinegar, 1/2 cup water, sugar, and 1 teaspoon salt to a boil. Pour over sliced peppers in a heat-proof container. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- In a large pot, combine 3 quarts water, bay leaves, peppercorns, garlic, lemon halves, and 1 teaspoon salt. Bring to a boil.
- Add octopus to boiling liquid, reduce heat to low, and simmer gently for 60-75 minutes until tender when pierced with a knife.
- Remove octopus from cooking liquid, place in ice bath until completely cooled.
- Once cooled, cut tentacles from head and discard the beak. Cut larger tentacles into 2-inch pieces.
- For cauliflower puree: Simmer cauliflower florets in lightly salted water until very tender, about 15 minutes.
- Drain cauliflower well. In a blender, combine cauliflower, heavy cream, 2 tablespoons olive oil, white pepper, and salt to taste. Puree until completely smooth.
- Heat a grill pan or skillet over high heat. Toss octopus pieces with 2 tablespoons olive oil and grill for 2-3 minutes until lightly charred.
- Transfer grilled octopus to a bowl, toss with remaining 2 tablespoons olive oil and refrigerate until chilled, about 1 hour.
- Prepare herb salad by combining fresh herbs. Drain pickled peppers, reserving pickling liquid.
Plating
Spread cauliflower puree in a circle on chilled plates. Arrange octopus pieces over puree. Scatter cherry tomatoes, pickled peppers, and herb salad around the plate. Drizzle with extra virgin olive oil and a few drops of the pepper pickling liquid.
Storage & Reheating
The octopus can be cooked, grilled and refrigerated up to 2 days in advance. Cauliflower puree can be made 1 day ahead and reheated gently before serving. Pickled peppers will keep for up to 2 weeks refrigerated in their liquid. Assemble the dish shortly before serving for best presentation.
About This Recipe
Lock 50's Chilled Octopus exemplified their commitment to Mediterranean influences and technical precision. The restaurant achieved remarkably tender octopus through careful cooking, contrasted beautifully against smooth cauliflower puree. Their housemade pickled peppers brought brightness, while the herb salad added freshness. Our adaptation focuses on the same balance of textures and flavors, while providing home cooks with approachable techniques to achieve restaurant-quality octopus without specialized equipment.