Octopus Crudo With Baby Potatoes Recipe

Ready for a simple octopus recipe with emphasis on easy-to-make sauces? Grab the nearest fresh cephalopod and try this dish from NYC trattoria and crudo bar Isola, by executive chef Victor LaPlaca.

The hardest part of making this recipe is waiting for the octopus to cook. The great thing is, you're under no obligation to hang out while that's happening. Roast the tomatoes for the tomato jam ahead of time (like maybe while you're waiting four hours for your octopus to tenderize) and focus on presentation for a first course that will truly impress your dinner guests.

Octopus Crudo With Baby Potatoes Recipe
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to 8
  • 1 large octopus
  • 1/2 cup each carrots
  • 1 bay leaf
  • 1 bunch thyme
  • 1 cup extra-virgin olive oil
  • 1 cup balsamic vinegar
  • 1 cup fish sauce
  • 4 cloves garlic
  • 1 quart baby potatoes (about 1 1/2 pounds)
  • 1/2 quart roasted tomatoes
  • 1 tablespoon parsley
  • 1/2 tablespoon chives
  • 1 tablespoon Sriracha
  • juice and zest of one lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 tablespoon mint
  • 1/8 cup agave nectar
  • Salt and pepper
  • 1 cup mayonnaise
  • 1 tablespoon yuzu juice
  • 2 cloves garlic
  • 1 teaspoon chives
  • 1 teaspoon parsley
  • 1/2 tablespoon lemon juice
  • Salt and pepper
  1. Remove head from octopus. Separate tentacles. Place everything in a pot. Simmer over very, very low flame for 4 hours. Add water if needed to cover octopus
  2. Boil enough heavily salted water to cover potatoes. Add potatoes once water starts to boil and boil until cooked through, then drain and let air-dry.
  3. In a large mixing bowl, combine all ingredients for tomato jam. Taste for salt and pepper and set aside.
  4. In another mixing bowl, combine all ingredients for herb aioli. Taste for salt and pepper and set aside.
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