Braised Octopus
Chimichurri, Smoked Potato Purée, Piquillo Pepper Purée, Radish, Arugula
Chef Dante Garcia of Edge Steakhouse at Westgate Las Vegas | Las Vegas, NV
Adapted by StarChefs | May 2026 | Photo: Alexander Zeren
INGREDIENTS
Braised Octopus:
Yield: 16 servings
1 gallon white wine
12 cloves garlic
10 sprigs thyme
4 shallots
3 oranges, juiced
3 lemons, juiced
3 bay leaves
Juice of 2 limes
Kosher salt
2 octopuses, cleaned
To Assemble and Serve:
Yield: 1 serving
Chimichurri
Smoked potato purée
Piquillo pepper purée
Pickled peppers
Sherry vinegar
Sliced radish
Baby arugula
METHOD
For the Braised Octopus:
In a large pot over medium-high heat, bring wine to a boil. Cook until liquid is reduced by twenty-five percent. Add garlic, thyme, shallots, oranges, lemons, bay leaves, lime juice, and 2 gallons water. Season with salt. Bring mixture to a boil. Add octopus and bring to a simmer. Cook 90 minutes, or until octopus is fork-tender. Transfer to a shallow hotel pan and let cook. Once cooled, portion tentacles and set aside.
To Assemble and Serve:
Prepare and heat grill. In a mixing bowl, combine desired amount Braised Octopus and chimichurri. Toss to evenly coat. Grill on all sides, or until evenly charred. Transfer to a serving plate. Top with potato purée and pepper purée. Drizzle with vinegar. Garnish with pickled peppers, radish, and arugula.
