Large whole octopus — lean, high in iron and B12, and one of the most visually striking dishes you can put on a table.

Wild-caught large octopus, delivered whole and cleaned. At this size, the key is a low-and-slow braise first, then a quick sear or grill to finish for char and texture.

Simmer in seasoned water or a court bouillon for 45–90 minutes until tender (test with a knife in the thickest part of the mantle). Then slice and sear in a cast iron or grill until caramelized. The result: fork-tender meat with a smoky, satisfying crust.

1 lb whole · 1 lb raw = approx. 0.6 lb cooked after braising · Serves 2 as a main · Braise 45–90 min then sear 2–3 min per side

Pairs with: White bean puree · Charred lemon and herb oil · Crispy potatoes · Rosé or Albaríño · Caperberries and Castelvetrano olives