Name: Spicy Charred Octopus
Yield: 6 Servings
Ingredients: 2 garlic cloves; 1 1” piece ginger, peeled; 1 red Thai chile; ½ cup hot chili paste; 2 tablespoons fish sauce; 1 tablespoon fresh lime juice; 1 tablespoon gochugaru (Korean red pepper powder); 1 tablespoon unseasoned rice vinegar; 6 tablespoons olive oil, divided, plus more for drizzling; 1 medium onion, chopped; 1 carrot, peeled, chopped; 1 celery stalk, chopped; 2 teaspoons coriander seeds; 2 teaspoons hot smoked Spanish paprika; 1 750-ml bottle Cabernet Sauvignon; ½ cup red wine vinegar; Kosher salt and freshly ground black pepper; 1 5–6-lb. octopus, cleaned, head and beak removed; 2 tablespoons unsalted butter; 1 cup torn fresh tender herbs (such as basil, mint, and/or cilantro); 1 tablespoon fresh lime juice; ½ cup plain whole-milk Greek yogurt; Gochugaru can be found in Korean markets.

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Danny Kim

Braising octopus might sound advanced, but it’s as easy as simmering a pot of beans.

Recipe notes