Octopus may seem intimidating but is so so easy, just slow cook and toss it on the grill for a quick hit of smoke.  If you see a fresh octopus at the fishmonger, go for it! Bourbon Barrel Food's Bourbon Smoked Togarashi brings the perfect balance of spice and citrus to this simple dish.


  • 2-3 lb. large octopus (or octopus tentacles). 
  • Bourbon Barrel Food Togarashi 
  • 1/4 cup parsley, chopped
  • olive oil


  1. Blanch the octopus for 30 seconds in boiling water.
  2. Place the octopus into a dutch oven with no liquid or seasonings (it will release its own juice, a touch of olive can help start the process). Bake at 200* for 4-5 hours and allow it to cool in its own juices.  Remove the octopus, and keep the cooking liquid.  
  3. Coat the octopus legs in olive oil and dust with togarashi spice and grill over med-high heat until warmed through (don't overcook, this is just to add a nice char and smoky flavor). Meanwhile reheat the cooking liquid, finish with chopped parsley and 1 teaspoon of togarashi. 
  4. Serve the octopus in its own sauce with a drizzle of good olive oil and a pinch more togarashi on the top. 

Pro Tip: Be patient, it helps to test the octopus for tenderness before removing from the oven, this is your chance to get it tender!  An extra 30 minutes at the end can make a big difference if it is not quite tender enough.


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