If there is one thing that elevates seafood from great to unforgettable, it is the marriage of slow braising and the smoky kiss of open coals. Inspired by Yotam Ottolenghi’s signature Mediterranean flair, this recipe balances melt-in-the-mouth tenderness with bold, aromatic flavours.
While Ottolenghi’s original recipe calls for octopus (polvo), we are putting a brilliant and budget-friendly Portuguese spin on things by using pota (giant squid). To build an incredible depth of flavour, we are replacing standard water with a rich octopus master stock. Once the pota is gently braised to perfection, it hits the open braai (grill) to develop a beautifully charred, crispy exterior.
Served with a vibrant, sweet-and-savoury salsa and some slightly toasted homemade bread to mop up those incredible juices, this is outdoor entertaining at its absolute finest!
Ingredients
For the Giant Squid (Pota):
- 1.5 kg whole giant squid (pota), cleaned, with beak and innards removed
- 1 small celery stick, roughly chopped
- 1 small fennel bulb, trimmed and roughly chopped (save the fronds for garnish)
- 1 small leek, trimmed and sliced
- 2 fresh thyme sprigs
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 500 ml dry white wine
- 1 litre octopus master stock (thawed if frozen) (or chicken stock)
For the Olive & Raisin Salsa:
- 50 g golden raisins
- 75 g pitted black olives (Kalamata are excellent here), roughly chopped
- 1 Tbsp capers, drained and roughly chopped
- 3 Tbsp high-quality extra virgin olive oil
- 1 Tbsp lemon juice
- 1 Tbsp fresh flat-leaf parsley, chopped
- 1 tsp harissa paste (rose harissa preferred)
- Sea salt, to taste
To Serve:
- Homemade or sourdough bread, sliced and slightly toasted
Instructions
1. Build the Braising Liquid: Place a large, deep pot over medium-high heat. Add your chopped celery, fennel, leeks, thyme, bay leaves, peppercorns, coriander seeds, dry white wine, and your octopus master stock. Bring this glorious, aromatic mixture to a gentle boil.
2. Tenderise and Poach: Using tongs, hold the pota by the head and dip the tentacles into the boiling liquid for 5 seconds. Lift it out and repeat this process twice more. This technique beautifully curls the tentacles and helps keep the skin intact.
Submerge the squid entirely. Cover the liquid with a cartouche (a round of baking parchment) and place the lid on top. Simmer gently on a medium-low heat for 40 to 50 minutes. You want the flesh to be incredibly tender but still retain a slight bite. Once done, remove it from the stock and allow it to cool slightly.
3. Mix the Vibrant Salsa: While the seafood cools, combine the golden raisins, chopped olives, capers, extra virgin olive oil, lemon juice, parsley, and harissa in a bowl. Season with a pinch of sea salt and mix well. The sweetness of the raisins against the briny capers and spicy harissa creates a salsa that cuts through the richness of the dish perfectly.
4. Char Over Open Coals: Cut the cooled pota into individual tentacles. Prepare your open coals—you want a high, glowing heat. Grill the tentacles for just 1 to 2 minutes per side. Because it is already cooked, you are simply looking to achieve that smoky, caramelised, and crispy exterior.
5. Plate and Serve: Transfer the charred pota to a beautiful serving platter. Generously spoon over the golden raisin and olive salsa, letting the flavoured oils seep into the hot seafood. Garnish with your reserved fennel fronds.
Serve immediately alongside a crisp white wine and your slightly toasted homemade bread to ensure none of that incredible dressing goes to waste!
Chef’s Tips & Variations
- The Magic of Master Stock: Do not throw away your braising liquid! Strain it, let it cool, and freeze it. Using a master stock instead of water compounds the flavour every time you use it.
- Squid vs. Octopus: Pota is an incredibly underrated ingredient. It offers a very similar texture to octopus but is often much more accessible and budget-friendly. Just be sure to braise it gently so it doesn’t become rubbery.
