Name: Octopus with Lemon, Castelvetrano Olives, Harissa and Cilantro
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds octopus tentacles; 1 tablespoon kosher salt; 1 lemon; 2 scallions, trimmed and cut in half; 1 serrano chile, cut in half; Cilantro stems from 1/4 bunch (reserve the leaves for the dressing below); 1 tablespoon extra-virgin olive oil, plus more for drizzling; Flaky sea salt, to taste; 1/2 cup extra-virgin olive oil; 1/4 cup pitted Castelvetrano olives, torn in half; 1/4 cup finely diced red onion; Leaves from 1/4 bunch cilantro (about 1/4 cup), reserved from octopus above, chopped; 1 tablespoon grainy mustard; 1 teaspoon kosher salt, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste; 2 tablespoons harissa paste; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon honey; 1/2 teaspoon kosher salt; 1/4 cup cilantro leaves; 1 Fresno chile, thinly sliced (optional)

Directions

Watch how to make this recipe.

Special equipment:

a pressure cooker

For the octopus: Rinse and dry the tentacles. Add to a pressure cooker with enough water to cover. Add the kosher salt. Cut the lemon in half, squeeze the juice in and drop the halves into the cooker. Add the scallions, serrano and cilantro stems. Add a drizzle of olive oil. Seal the cooker and bring to high pressure, then cook for 15 minutes.
Release the steam to depressurize the cooker and check the octopus at the thickest part of the tentacles with a small knife. The flesh should be tender and the knife should slide in easily. If the octopus is not tender enough, return the cooker to high pressure and cook for another 5 minutes.
Depressurize the cooker again if necessary, then remove the tentacles from the liquid and pat dry with paper towels. Refrigerate for about 30 minutes to firm up.
Heat a large skillet over medium-high heat. Add the olive oil. Lightly season the octopus with salt. If the tentacles are too long for the skillet, cut them into large pieces to fit. When the oil is hot, sear the tentacles until browned, about 3 minutes per side.
For the dressing: Zest the 4 lemons; set the zest aside in a small bowl. With a sharp knife, cut a slice from both ends of a lemon so that it sits upright stably on your cutting board. Using a sharp knife, remove the remaining peel and pith from the lemon: Position the blade at the top of the lemon. Look for the point where the opaque white pith meets the flesh of the lemon. In one smooth cut, work from the top of the lemon to the bottom, following the curve, to remove a strip of the peel. Turn the lemon and make the next cut in the same manner. Work around the lemon until all the pith and peel is removed. Cut between each white membrane to release wedges of lemon. (This process of cutting citrus to remove the segments is referred to as supreming.) Add the lemon pieces to the bowl with the lemon zest. Repeat with the remaining lemons.
Add the olive oil, olives, onion, cilantro, mustard, salt and pepper to the bowl with the lemons. Stir together just before plating and season again with salt and pepper if needed.
For the harissa oil: Combine the harissa paste, olive oil, honey and salt in a small bowl. Set aside.
To plate, drizzle the lemon dressing around the plate. Cut the tentacles into pieces and place around the plate on the dressing. Drizzle with the harissa oil and top with the cilantro and Fresno chile if using.

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Octopus with Lemon, Castelvetrano Olives, Harissa and Cilantro

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