1 octopus – 1 kg
3 tbsp white wine vinegar
1 lemon, juiced
2 bay leaves
3 black peppercorns
½ tbsp fine sea salt
1 red onion
Seeds of 1 pomegranate
1 tbsp pink peppercorns
Cilantro cress and chive flowers
Boil 1 litre of water in a big pan and add the vinegar, half the lemon juice, bay leaves, black peppercorns and sea salt. Reduce the heat and simmer for 10 minutes. Using tongs and holding the octopus by the head, dip it in the simmering poaching liquid 3 times, for about 15 seconds each time. This is known as scaring and will prevent the Octopus tentacles curling up.
Next, place the octopus in the simmering water and allow it to cook for 30 – 40 minutes. Drain and cool. Then remove the head and use just the body and tentacles.
Thinly slice the tentacles and divide over 4-6 plates. Thinly slice the red onion, mix with the other half of the lemon juice and scatter over the octopus. Divide the pomegranate and peppercorns over the plates, dress with a generous amount of olive oil and season with salt and freshly ground black pepper. Garnish with the cress and chive flowers.
RECIPES AND FOOD STYLING: YORINDE SLEEGERS