Crispy Pulpo with Garlic Lemon Curd Yogurt

Inspired by the bustling market energy of Tel Aviv’s Ha Basta, this dish balances deep, smoky embers with electric Mediterranean brightness. Tender braised octopus tentacles receive a blistering sear, nestled alongside crisp, skin-on new potatoes over a cool drift of labneh. The secret lies in the savory salted lemon curd—a silky, intensely acidic emulsion that cuts through the rich char with brilliant clarity.

The Bistro Recipe

A reverse-engineered standout from Tel Aviv's Ha Basta: blistered octopus tentacles over roasted baby potatoes, cooled by tangy labneh and accented with an electric, savory lemon curd.

Prep Time 20 mins

Cook Time 55 mins

Total Time 75 mins

Servings 4

Method Braise & Sear

Scale

1x 2x 3x

Units

US Metric

Ingredients

Octopus & Roasted Potatoes

• 2 lb raw octopus tentacles, cleaned
• 1.3 lb baby new potatoes, halved
• 3 tbsp extra-virgin olive oil, divided
• 1 piece dried bay leaf

Savory Curd & Base

• 0.85 cup labneh or thick whole-milk Greek yogurt
• 0.25 cup fresh lemon juice
• 1 piece whole egg plus 1 egg yolk
• 3 tbsp cold unsalted butter, cubed
• 1 tbsp preserved lemon rind, finely minced

Garnish

• 0.25 cup fresh chervil or tender flat-leaf parsley sprigs
• Flaky sea salt & freshly cracked black pepper, to taste

Instructions

1. 1
   Tenderize & Braise

   Simmer octopus in salted water with bay leaf over low heat until knife-tender, about 40 minutes. Drain and pat dry.

2. 2
   Roast Potatoes

   Toss potatoes with 2 tablespoons olive oil and salt. Roast cut-side down at 220°C (425°F) until crisp and golden, 25 minutes.

3. 3
   Emulsify Curd

   Whisk lemon juice and eggs in a saucepan over low heat until thick. Beat in cold butter and preserved lemon; remove from heat.

4. 4
   Blister Octopus

   Heat remaining olive oil in cast iron until smoking. Sear tentacles aggressively until suckers are charred and crisp, 2 minutes per side.

5. 5
   Plate & Finish

   Spread chilled labneh across warmed plates. Layer hot potatoes and charred octopus; spoon over lemon curd and finish with fresh chervil.

Bistro Technique: Bone-Dry Octopus

To achieve Ha Basta's signature blistered crust without turning the flesh rubbery, thoroughly pat the braised tentacles dry with paper towels and allow them to air-dry on a rack for 10 minutes before hitting the ripping-hot pan.

Bistro Beverage Pairing

Assyrtiko or Dry Arak Cocktail: A mineral-driven Aegean white cuts through rich labneh and accentuates lemon curd acidity, while an anise-forward highball complements the bitter smokiness of char.

More inspiration from Ha Basta

Ha Basta

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