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
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)
- 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.
- Microplane or mince the garlic and combine with the lemon juice. Allow it to sit for at least a half an hour.
- 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:
- In a large pot, add aromatics and water, about halfway full.
- 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).
- Cool the octopus in braising liquid.
- Save the braising liquid; it’s good for adding into a seafood stew or risotto.
- 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.