When it comes to adventurous dining that excites the palate and challenges expectations, few dishes rise to the occasion like Duck & Waffle’s Roasted Octopus with Chorizo Potato and Caper Berries. This iconic recipe, inspired by one of London’s most renowned high-rise restaurants, offers a masterclass in balancing textures, robust flavors, and impressive presentation.

If you’re looking to elevate your seafood game, impress dinner guests, or simply indulge in something extraordinary, this dish is for you. Perfect for foodies, experienced home cooks, or anyone ready to take their culinary confidence up a notch, this recipe marries the tender richness of octopus with smoky chorizo, buttery potatoes, and bursts of citrus and briny capers.

Why You’ll Love This Recipe

Duck & Waffle’s roasted octopus dish is not just another seafood recipe — it’s a deeply flavorful, thoughtfully constructed plate that blends Mediterranean ingredients with a touch of British boldness. The octopus is tenderized through traditional methods, enhanced with red wine and aromatics, and then roasted alongside crispy potatoes and spicy chorizo. The final touch? Bright lemon, fresh parsley, luxurious confit shallots, and crunchy caper berries.

This recipe is a symphony of contrasts — crispy meets soft, smoky meets fresh, sea meets land — all beautifully harmonized in one satisfying dish.

Ingredients You’ll Need

For the Octopus:

• 1 octopus (approx. 1kg), cleaned (ask your fishmonger to remove the head)
• 1 daikon radish
• 1 onion
• 2 sticks celery
• 2 carrots
• 1 bay leaf
• 1 sprig of fresh thyme
• 10 black peppercorns
• 200ml red wine
• 2 tablespoons olive oil
• 10 new potatoes, cooked and halved
• 250g cooking chorizo sausage, skinned and diced into 1cm cubes
• 1 lemon, segmented
• 1 sprig of parsley, finely chopped
• Sea salt and freshly ground black pepper
• 2 pinches of caper berries, deep-fried for 30 seconds until crisp (for garnish)

For the Confit Shallots (Makes approx. 100g):

• 300ml olive oil
• Pinch of salt
• 5 banana shallots, finely diced

Kitchen Equipment Needed

• Large saucepan
• Frying pan or cast-iron skillet
• Slotted spoon or tongs
• Sharp knife and cutting board
• Mixing bowls
• Fine mesh strainer (optional, for frying capers)
• Paper towels (for draining fried capers)

Step-by-Step Cooking Instructions

1. Tenderize the Octopus

Begin by cutting the daikon radish in half and rubbing the cut surfaces over the octopus. This Japanese trick helps break down muscle fibers for a more tender result. After that, massage each tentacle at 2.5cm intervals to further loosen the flesh.

2. Simmer in Aromatics

In a large saucepan, combine the octopus with the onion, celery, carrots, thyme, bay leaf, peppercorns, and red wine. Add enough cold water to cover. Bring to a gentle boil, then reduce heat and simmer for 45–60 minutes, or until tender. Allow the octopus to cool in the stock to retain moisture and flavor.

3. Prepare the Confit Shallots

While the octopus is cooking, place shallots, olive oil, and a pinch of salt in a small pan. Gently heat on low for 30 minutes until the shallots are soft but not browned. Set aside.

4. Roast and Combine

Remove the octopus carefully from the broth and cut into 2.5cm pieces. In a large pan, heat olive oil and brown the cooked potatoes and octopus. Add the chorizo and sauté until the oil turns deep orange from the sausage fat. Stir in the confit shallots, lemon segments, and parsley. Let the flavors meld for a couple of minutes.

5. Serve and Garnish

Plate the dish while warm. Season with salt and freshly ground pepper, and finish with a generous sprinkle of crispy caper berries for a delightful crunch.

Recipe Tips & Variations

• No daikon? Use kiwi or a small amount of baking soda in water for tenderizing, but rinse thoroughly after.
• Octopus Substitute: Squid or cuttlefish can be used in a pinch, but they require much less cooking time.
• Vegetarian Variation: Omit octopus and chorizo, and replace with roasted oyster mushrooms and smoked paprika-seasoned chickpeas.
• Chorizo Swap: Try andouille sausage for extra spice or Spanish morcilla (blood sausage) for richness.

Storage & Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a pan over medium heat — avoid microwaving as it can toughen the octopus. This dish also makes a great filling for wraps or served cold atop a leafy salad the next day.

Do not freeze the cooked octopus with lemon and capers as it may alter texture and flavor negatively.

Perfect Pairings

Wine: A chilled Albariño or light red like Beaujolais complements the dish’s acidity and spice.

Beer: A citrusy IPA or a Belgian saison balances the chorizo’s smokiness and the briny octopus.

Side Dish: Keep it simple with grilled asparagus, a light green salad with vinaigrette, or even crusty sourdough to soak up the oils.

Frequently Asked Questions

Can I cook the octopus ahead of time?

Yes! The octopus can be simmered and stored in its broth up to 24 hours in advance. Simply bring it to room temperature before finishing in the pan.

What’s the purpose of the daikon radish?

Daikon contains natural enzymes that help break down tough muscle fibers, yielding a more tender octopus.

Can I make this dish without alcohol?

Absolutely. Replace the red wine with a splash of pomegranate juice or grape juice with a tablespoon of red wine vinegar for a similar acidity.

How do I know when the octopus is done simmering?

It should pierce easily with a knife and feel firm yet yielding, not rubbery. Overcooking can cause it to become chewy, so keep an eye on it after 45 minutes.

Final Thoughts

Duck & Waffle’s Roasted Octopus with Chorizo Potato and Caper Berries is not just a recipe — it’s an experience. From the silky tenderness of the octopus to the crisp edge of fried capers, this dish delivers layers of intrigue in every bite. Whether you’re out to impress or simply crave something out of the ordinary, this recipe rewards every bit of effort with restaurant-quality satisfaction.

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Let me know if you’d like to explore another show-stopping seafood recipe or get creative with your own fine-dining twist at home.