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    • Octopus and Saffron Risotto

    Mark Sharron
    Easy
    15 minutes
    2
    Amount Per Serving: Calories 360; Protein 16g; Fat 6g; Carbs 44g; Fibre 4g; Sodium 521mg
    This dish is a textural masterpiece and flavor-layering showcase, marrying the velvety elegance of saffron-infused risotto with the succulent chew of perfectly tender octopus. We’ll treat each element with intention—slow-braising the octopus for texture and sweetness, then finishing it in a sear to contrast the silky grains.. This unique dish is sure to please the most discerning palate. With its delicate flavour and creamy texture, it is a perfect accompaniment to any meal. The combination of octopus, saffron, and risotto creates a dish that is both comforting and elegant. This dish will satisfy you whether you are looking for a light lunch or a hearty dinner. Octopus demands respect. Saffron demands restraint. When both are honored, this dish becomes a symphony—briny, floral, and unforgettable. Serve with a chilled Vermentino or light skin-contact white for transcendence
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    Ingredients

    • 🐙 For the Octopus:
    • - 1 medium octopus (approx. 1–1.2 kg), cleaned
    • - ½ onion, halved
    • - 1 carrot, chopped
    • - 1 celery stick
    • - 1 bay leaf
    • - 5 black peppercorns
    • - Sea salt
    • 🍚 For the Saffron Risotto:
    • - 180g Carnaroli rice (or Arborio)
    • - 1 small shallot, finely minced
    • - 2 tbsp olive oil + 1 tbsp unsalted butter
    • - 750ml hot fish or vegetable stock
    • - 50ml dry white wine
    • - 2 pinches of saffron threads, steeped in 2 tbsp hot stock
    • - 40g grated aged Parmesan
    • - Salt to taste
    • 🌿 Garnish (Optional):
    • - Micro parsley or fennel fronds
    • - Lemon zest
    • - Smoked paprika or Espelette pepper (pinch)

    Method

    • 1. 🐙 Braise the Octopus Rinse octopus under cold water. Bring a large pot of water to boil with onion, carrot, celery, garlic, bay leaf, vinegar, peppercorns, and a good pinch of salt. Holding it by the head, dip the tentacles three times to curl them, then submerge fully. Simmer gently for 45–60 minutes until a skewer glides into the thickest tentacle with no resistance. Let it cool in the braising liquid, then remove and slice tentacles into 3–4 cm lengths. Reserve some braising liquor for added seafood depth if desired.
    • 2. 🍚 Prepare the Risotto Base Heat olive oil and butter in a sauté pan. Sauté shallot until translucent. Add rice, toast for 2–3 minutes until edges turn translucent. Deglaze with white wine, reduce by half. Begin ladling in hot stock, stirring constantly. Once absorbed, add another ladle. Continue this rhythm over 15–18 minutes.
    • 3. ✨ Add Saffron and Enrich Around minute 10, stir in steeped saffron with its liquid. Continue cooking, tasting the grain—it should be creamy with slight bite. Finish with Parmesan and a final splash of stock or octopus liquor for silkiness. Adjust salt.
    • 4. 🔥 Sear the Octopus Heat a grill pan or cast iron skillet over high heat. Toss octopus pieces with a little olive oil and sea salt. Sear for 1–2 minutes per side until charred at the edges but still tender inside.
    • 5. 🍽️ Plate & Serve Spoon risotto into warm bowls. Nestle grilled octopus segments on top. Garnish with lemon zest, a touch of smoked paprika, and micro herbs for aroma and lift.
    • 🧠 Culinary Tips: Octopus gelatin from the braise adds richness when reduced—drizzle it over the plated dish as a glaze. For extra umami, stir in a small knob of anchovy butter into the risotto with the final stock addition.
    • Advanced move: char an octopus tentacle whole, brush with saffron-laced brown butter, then slice at the table for dramatic service.

    Shopping List

    tako octopus sliced
    Octopus Tako 160g £11.95
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