This refined dish elevates the often-misunderstood octopus by pairing its tender, smoky flavour with a velvety smooth celeriac cream. The lesser-calamint (a fragrant herb) infused artichokes provide a bright, herbal counterpoint, creating a sophisticated starter that is both rich in texture and complex in flavour. Perfect for a special dinner or as an aperitif accompaniment.

Ingredients

For the Tender Octopus

• 1 kg Octopus tentacles (fresh or frozen, thawed)

• 1 large Onion, halved

• 2 Bay Leaves

• 1 tsp Black Peppercorns

• 1 Lemon, halved

• 2 tbsp Olive Oil (for searing)

• Salt and Pepper

For the Celeriac Cream (Purée)

• 1 large Celeriac (Celery Root), peeled and cubed

• 200ml Vegetable Stock

• 50ml Double Cream

• 1 tbsp Unsalted Butter

• Salt, White Pepper, and Nutmeg (freshly grated)

For the Lesser-Calamint Artichokes

• 4 Marinated Artichoke Hearts (from a jar, drained)

• 2 tbsp Extra Virgin Olive Oil

• 1 tbsp Fresh Lesser-Calamint (or Spearmint/Marjoram), finely chopped

• Pinch of Sea Salt

Instructions

Part 1: Preparing and Tenderising the Octopus

1. Boil: In a large pot, combine the onion, bay leaves, peppercorns, lemon halves, and enough water to fully cover the octopus. Bring to a rolling boil.

2. Dip and Cook: Using tongs, repeatedly dip the octopus tentacles into the boiling water three times for a few seconds each (this curls the ends beautifully). Submerge the octopus fully, reduce heat to a gentle simmer, and cook slowly for 45–60 minutes, or until the tentacles are fork-tender.

3. Cool: Remove from heat and allow the octopus to cool completely in the cooking liquid—this ensures maximum tenderness. Once cool, drain and pat the tentacles dry.

Part 2: Making the Celeriac Cream

1. In a saucepan, cover the cubed celeriac with vegetable stock and a pinch of salt. Bring to a boil, then reduce heat and simmer until the celeriac is very tender (about 15-20 minutes).

2. Drain the celeriac, reserving the cooking liquid. Transfer the celeriac to a blender (or use an immersion blender). Add the butter and double cream.

3. Blend until absolutely smooth, adding small amounts of the reserved stock if necessary to achieve a velvety texture. Season with salt, white pepper, and a pinch of nutmeg. Keep warm.

Part 3: Searing and Finishing the Dish

1. Artichokes: Roughly chop the drained artichoke hearts. In a small bowl, toss them with the 2 tablespoons of extra virgin olive oil, the chopped lesser-calamint, and sea salt. Set aside.

2. Sear Octopus: Slice the large tentacles into manageable serving pieces (approx. 5-7 cm sections). Heat the remaining olive oil in a skillet over high heat until smoking hot. Sear the octopus pieces for 2-3 minutes per side until they develop a beautiful, crisp, charred exterior. Season with salt and pepper.

3. Plate: Spoon a generous swirl of the warm celeriac cream onto the centre of each plate. Arrange 3-4 pieces of the seared octopus attractively on top of the cream.

4. Garnish with a spoonful of the aromatic lesser-calamint artichoke mixture. Serve immediately.