Yield: 2 Servings
Recipe by Lynmar Estate Chef David Frakes
Ingredients
For the Sauce Kerkennaise
1 lb — Plum tomatoes (chopped)
1 ea — Onion, large (chopped)
3 cloves — Garlic (chopped)
— Kosher salt, to taste
1/4 C — Extra-virgin olive oil (preferably Lebanese unfiltered)
2 T — Tomato paste
3/4 t — Sweet paprika
3/4 t — Ground cumin
3/4 t — Ground coriander
3/4 t — Caraway seed (ground)
3/4 t — Ground turmeric
1/4 t — Crushed red pepper, plus more as needed
For the Octopus
1/2 ea — Octopus tentacles (sliced 1/2-inch thick)
1 T — White wine vinegar, plus more as needed
For Garnish
1/2 C — Flat-leaf parsley (coarsely chopped)
— Flaky sea salt (such as Maldon), optional
Instructions
- Make the Sauce Kerkennaise: Place the tomatoes, onion, garlic, and 1 teaspoon salt in a food processor and pulse until finely chopped; set aside. In a sauté pan, heat the olive oil over medium heat just until warm. Add the tomato paste and cook, stirring, until toasted, about 2 minutes. Push the tomato paste to the side of the pan and add the paprika, cumin, coriander, caraway, turmeric, and crushed red pepper; toast until fragrant, 30 to 60 seconds. Add the chopped tomato mixture, stir everything together, and bring to a simmer.
- Cook the Octopus: Add the octopus and simmer until tender and the flavors are blended, 20 to 45 minutes, depending on the texture of the octopus. Remove the pan from the heat and stir in the vinegar. Taste and adjust the salt or vinegar as needed.
- Assemble and Serve: Serve topped with the parsley and, if desired, flaky sea salt.