Crispy Pulpo with Garlic Lemon Curd Yogurt

Prep time: 20 min | Cook time: 1 hr 15 min | Servings: 2 | Skillset: Involved

This elegant dish balances the smoky, charred depth of tender octopus with a surprising bright-yet-savory base of garlic-infused lemon curd and creamy yogurt. It’s a restaurant-quality showstopper that plays with temperature and texture.

Ingredients

Main Component

• 500g (1.1 lbs) Octopus tentacles, pre-boiled or high-quality frozen

• 300g (10.5 oz) Baby potatoes, halved

• 30ml (2 tbsp) Extra virgin olive oil

• 2g (½ tsp) Smoked paprika

• 5g (1 tsp) Sea salt

Garlic-Lemon Base

• 120g (½ cup) Greek yogurt, plain and full-fat

• 30g (2 tbsp) Lemon curd

• 1 clove Garlic, finely grated or pasted

• 5ml (1 tsp) Lemon juice

Garnish

• 1 sprig Fresh chervil or parsley

• 1 small Yellow chili or mini pepper, thinly sliced

• 5ml (1 tsp) Chili oil (optional)

Instructions

1. Simmer octopus in salted water for 40–50 minutes until tender, then drain and pat very dry.

2. Boil halved potatoes in salted water for 10 minutes until parboiled; drain and let steam dry.

3. Whisk 120g (½ cup) yogurt, 30g (2 tbsp) lemon curd, 1 grated garlic clove, and 5ml (1 tsp) lemon juice until smooth.

4. Heat 30ml (2 tbsp) olive oil in a heavy skillet over medium-high heat.

5. Add potatoes cut-side down; fry until golden and crispy, about 5–7 minutes.

6. Push potatoes to the side; add octopus tentacles and 2g (½ tsp) smoked paprika to the hot pan.

7. Sear octopus for 3 minutes per side until deeply charred and crispy.

8. Spread a generous layer of the garlic-lemon yogurt onto a chilled plate.

9. Arrange the crispy potatoes and charred octopus artistically over the yogurt base.

10. Top with sliced peppers and fresh chervil; drizzle with remaining pan oils or chili oil.