Seared Octopus with Fennel Pollen and Smoked Paprika

Name: Seared Octopus with Fennel Pollen and Smoked Paprika
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 2 lb. cleaned fresh or frozen and thawed octopus tentacles, rinsed; 3 tbsp. white wine vinegar; 2 tbsp. extra-virgin olive oil; 1 tsp. fennel pollen; 1 tsp. smoked paprika; Kosher salt, to taste; 2 tbsp. picked fennel fronds

Serves
serves 2

JAMES FISHER

When making this elegant seafood appetizer from Franklin restaurant in Tasmania, make sure you wash the octopus thoroughly to remove any grit.

Ingredients

2 lb. cleaned fresh or frozen and thawed octopus tentacles, rinsed
3 tbsp. white wine vinegar
2 tbsp. extra-virgin olive oil
1 tsp. fennel pollen
1 tsp. smoked paprika
Kosher salt, to taste
2 tbsp. picked fennel fronds

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Instructions

Step 1

Heat oven to 450°. Heat a 12" ovenproof skillet over high. Working in batches, cook tentacles, turning as needed, until browned, 2–3 minutes. Transfer skillet of tentacles to oven; roast until tender, 8–10 minutes. Return skillet to stove; heat over medium-high. Add vinegar; cook until evaporated, 1–2 minutes. Transfer tentacles to a cutting board; slice ¾" thick and arrange on a serving platter. Drizzle with oil; sprinkle with fennel pollen, paprika, and salt. Garnish with fronds.