Author: Chef Mark Pomaski of Moon & Turtle, Hilo Hawai‘i
High Power Blender
Grill Pan or Grill
1Large ( 3-4 lbs. )Octopus Cleaned
5Cloves of Garlic
1Tea BagBlack, Green, or Oolong
3-4LargeRipe TomatoesCut Into Bit Sized Pieces
1MediumSweet OnionThinly Sliced
2-3Stalks of ScallionGreen Parts Only - Julienned and Rinsed in Cold Water
1Bunch WatercressWashed, Drained, and Cut into ¾ Inch Pieces.
12LargeCloves of Garlic
Place all dressing ingredients into a high-power blender and puree until garlic is completely broken down. Unused dressing will keep one week.
Place octopus, garlic, bay leaves, and tea bag in a pressure cooker and cover with salted water (use ¼ cup salt per ½ gallon water, or less to taste).
Bring to full pressure, cook for 15 minutes, and use the quick-release method to relieve pressure. Allow octopus to cool to room temperature in its cooking liquid, strain, and chill. (Reserve cooking liquid for use in another recipe, such as a seafood soup.)
Once chilled, divide into 4 sections by separating the head and tentacles and cutting each piece in half.
Toss lightly with vegetable oil and grill over high heat until warmed through and slightly charred.
Slice into bite-sized pieces and place into a large mixing bowl along with tomato and sweet onion.
Gently toss with a liberal amount of dressing and plate onto a bed of watercress. Garnish with scallions.