Recipe courtesy of Sean Lew
Wiggly Meaty Octo Awesome
Total:
1 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Octopus:
  • 1 1/2 pounds cleaned octopus tentacles
  • 1 cup plus 1/2 teaspoon kosher salt
  • 1 cup chicken stock
  • 1 large yellow onion, quartered
  • 2 cloves garlic, smashed
  • 1 one-inch piece fresh ginger, sliced
  • 1 lemon, halved
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons sambal chile paste
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground black pepper
Sauce:
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sesame oil
  • 1 teaspoon sambal chili paste
  • Vegetable oil, for the grill pan
Salad:
  • 2 tablespoons vegetable or peanut oil
  • 1 1/2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • Kosher salt and ground black pepper
  • 1 bunch watercress
  • 2 cups thinly sliced Napa cabbage
  • 1 red bell pepper, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 teaspoon grated lemon zest 

Directions

Special equipment: a stand mixer with a paddle attachment and a pressure cooker

For the octopus: Combine the octopus and 1 cup salt in a stand mixer fitted with a paddle attachment. Turn the mixer to high and tenderize the octopus for 5 minutes.

Combine the chicken stock, onion, garlic, ginger, lemon, soy sauce, olive oil, sambal chile paste, crushed red pepper flakes, 1 cup water, 1/2 teaspoon salt and the pepper in a pressure cooker. Bring the mixture to a simmer. Remove the octopus from the stand mixer and rinse it well to remove the salt. Add the octopus to the pressure cooker, seal the lid and cook the octopus over medium heat until tender, 20 to 25 minutes.

For the sauce: Combine the oyster sauce, vinegar, garlic, ginger, sesame oil and sambal chili paste in a small saucepan and bring to a simmer. Remove from the heat.

Remove the octopus from the pressure cooker and discard the cooking liquid.

Heat a grill or grill pan over medium-high heat and oil the grates. Grill the octopus, brushing with the sauce and turning once, until charred, 2 to 3 minutes per side.

For the salad: Combine the vegetable oil, vinegar and sesame oil in a large bowl. Season with salt and pepper. Add the watercress, cabbage, pepper, cucumber, onion and lemon zest and toss to coat with the dressing. Divide the salad among 4 plates. Top each salad with a few pieces of the octopus.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Intro to Awesome

Chuck's Awesome Poutine

Recipe courtesy of Chuck Hughes

Meaty Meatless Chili

Recipe courtesy of Treva Chadwell

Meaty Mandu Dumplings

Recipe courtesy of Judy Joo

Awesome Apple Pie-lets

Recipe courtesy of Cooking Channel

Meaty, Meat-less Chili

Recipe courtesy of Rachael Ray

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

7am | 6c
8am | 7c
9am | 8c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here