Subscribe!
Ask Chef Walter: Fresh Octopus, a culinary journey from sea to table – Walter Potenza
by Executive Chef Walter Potenza, contributing writer
Friends: we are beginning the seafood celebration until Christmas Day, and octopus takes the center of the stage because it intimidated anyone in the kitchen.
Octopus, a fascinating creature of the deep, is a soft-bodied mollusk belonging to the class Cephalopoda, which also includes squids and cuttlefish. With its distinct eight arms lined with suction cups and remarkable intelligence, octopus has long captivated both marine biologists and culinary enthusiasts. Known for its tender texture and subtle, briny flavor, it is a prized ingredient in Mediterranean, Japanese, and South American cuisines.
They are are found in oceans worldwide, from temperate coastal waters to the deep sea. They thrive particularly well in the Mediterranean and Atlantic waters, making these regions prime sources for fresh, high-quality octopus. Countries like Spain, Italy, Greece, and Portugal are renowned for their traditional octopus dishes. In Japan, it is often consumed raw as sashimi or cooked in takoyaki (octopus balls), while in Korea, fresh octopus (sannakji) is famously served still wriggling.
Fresh octopus is typically harvested using sustainable methods such as traps and hook-and-line fishing, preserving both the environment and the delicate balance of marine ecosystems.
In Catholicism, seafood holds significant importance, particularly during December. This stems from the religious observance of Advent, a time of preparation leading up to Christmas. Historically, abstaining from meat was common on certain days, especially Fridays and the eve of major feasts like Christmas Eve (La Vigilia or “The Vigil” in Italian). As a result, seafood became the centerpiece of festive meals.
The Italian tradition of “La Festa dei Sette Pesci” (The Feast of the Seven Fishes) exemplifies this devotion. Families gather on Christmas Eve to share a meal comprising seven different types of fish and seafood, each representing a different aspect of faith. Octopus often graces the table, symbolizing abundance and connection to the sea.
Marinated Octopus Recipe with Lemon, Olive Oil, and Fresh Herbs
Ingredients:
1 fresh octopus (about 2-3 pounds), cleaned
1/2 cup extra-virgin olive oil
Juice of 2 large lemons
4 garlic cloves, minced
1/2 cup fresh parsley, finely chopped
2 sprigs fresh oregano or 1 tablespoon dried
1 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Optional: zest of 1 lemon for garnish
Instructions:
Prepare the Octopus:
Rinse the octopus thoroughly under cold water.
In a large pot of boiling water, gently submerge the octopus and cook for 45-60 minutes until tender. (You can check by piercing the thickest part with a knife; it should go through easily.)
Once cooked, remove from water and allow it to cool slightly. Cut into bite-sized pieces. For restaurant presentation is left whole.
Create the Marinade:
In a large bowl, combine the olive oil, lemon juice, minced garlic, parsley, oregano, red pepper flakes, salt, and black pepper. Whisk until well blended.
Marinate the Octopus:
Add the octopus pieces to the marinade, ensuring they are fully coated.
Cover and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to meld.
Serve:
Bring to room temperature before serving.
Garnish with fresh lemon zest and additional parsley.
Buon appetito.
www.flavorsandknowledgetours.com
___
Meet Chef Walter!
There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.
Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets. And now – RINewsToday!