Recipe of the Week: Westward’s Braised Octopus with Tzatziki

A Puget Sound native, octopus shines in this Mediterranean preparation

By Compiled by: Sara Jones January 22, 2015

octopus

Chef Zoi Antonitsas and sous chef Gretchen Wattula present this week’s recipe from the North Lake Union-based Westward & Little Gull. As a Puget Sound native, octopus is often on their menu, and they say this dish’s bright Mediterranean flavors well represent their “water inspired” eatery.

Westward will join Chippy’s Fish & Drink, Taylor Shellfish, Shiro’s and other local favorites at Seattle mag’s Pop! Bubbles and Seafood event on Saturday, February 21, which serves as a kickoff soiree to the 7th annual Seattle Wine and Food Experience on February 22. Tickets to Pop! are $65 and can be purchased here.

Ingredients:

For the braised octopus:

  • 1 medium sized Spanish octopus, thawed and rinsed well
  • water
  • zest of one lemon (large strips)
  • 2 bay leaves
  • 3 sprigs of thyme
  • 1 tsp chili flake
  • a couple of glugs of olive oil

For the tzatziki sauce: 

  • 1 English cucumber, seeds removed and finely diced
  • 1-2 cloves garlic
  • 1 tsp chopped dill 
  • 2 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • 2 cups yogurt, strained*
  • kosher salt
  • pepper

*To strain yogurt, place it in either a cheesecloth or a coffee filter for 24 hours

Instructions:

Prepare the tzatziki sauce (can make the day before if preferred) 

  1. Salt the diced cucumber liberally. Wrap in cheesecloth and allow to drain under a weight for at least an hour. Squeeze out any remaining water to get the cukes as dry as possible.
  2. Microplane or mince the garlic and combine with the lemon juice. Allow it to sit for at least a half an hour.
  3. Mix all ingredients together in an appropriate sized bowl. Taste for seasoning. Allow to sit for at least an hour before serving.

Prepare the octopus:

  1. In a large pot, add aromatics and water, about halfway full.
  2. Get up to a roiling boil on stovetop and carefully place octopus into the water.  Pull off heat, cover with parchment and foil, or a lid. Either slowly cook on the stovetop at a low simmer or put into the oven. Braise until tender but still retaining its shape (about 1-2 hours depending on size). 
  3. Cool the octopus in braising liquid.
  4. Save the braising liquid; it’s good for adding into a seafood stew or risotto.
  5. Once cool, cut tentacles and head into whatever size you’d prefer.

Note: If the octopus is mega huge, it helps to cut off the tentacles (easiest to do when partially frozen) and split up the braise between pans.

To Serve: Lightly coat the octopus with olive oil, then lightly char and heat through on a grill or grill pan. Serve with tzatziki sauce.

Total Preparation Time: 3 hours (cooking time depends on the size of the octopus; plan on 1 hr per pound)

Yield: Depends on the size of the octopus. As a main dish, serve 8 oz per person; as an app, serve 4 oz per person.

 

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