The Weird and Wonderful masterclass ran for 90 minutes and covered five South Australian species most people don’t cook at home — Smoky Bay oysters, abalone, sashimi, bronze whaler shark with urchin butter, and octopus. The octopus was the technique piece. I use it to show the full journey: a quiet poach in aromatics, then straight into a screaming hot pan, and what that shift in heat actually does to the texture. Once people see the two steps side by side, they stop being intimidated by it. All of the seafood that day came through Fair Seafood — knowing the provenance is part of what the session is about. Follow Jamie on Instagram @j_p_steele

⏱️ Preparation Time: 20 minutes
🍳 Cooking Time: 55-65 minutes
🍽️ Serves: 6 as a starter or 4 as a tapas-style share plate

👩‍🍳 Cooking Method: Induction, Gas stovetop, BBQ

📝 Ingredients:

• 1 whole octopus, approximately 1.8–2kg whole weight, cleaned
• 1 brown onion, peeled and halved
• 1 head of garlic, halved horizontally
• 2 bay leaves
• 10 black peppercorns
• 1 strip of lemon peel (optional)
• Salt to season
• To Finish
• 30ml extra virgin olive oil
• 10gm smoked paprika (Spanish pimentón preferred)
• Flaky sea salt, to finish
• 1 lemon, cut into wedges, to serve

👩‍🍳 Method:

1. Fill a large pot with enough water to fully submerge the octopus. Add the onion, garlic, bay leaves, peppercorns, and lemon peel. Bring to a gentle simmer over induction setting 6 (gas medium flame) and season the water with salt.
2. If using fresh octopus, use the dipping method: holding the octopus by the head, lower it into the simmering water until the tentacles curl upward, then lift it out again. Repeat 2-3 times before fully submerging. This causes the skin to contract gradually and helps it hold during the poach.
3. Reduce to induction setting 4 (gas low-medium flame) and poach gently for 35-50 minutes, depending on size. Don’t let it boil hard – you want a quiet simmer throughout.
4. Test doneness by pressing a skewer into the thickest tentacle. It should slide in with slight resistance – not mushy, not hard. If it meets firm resistance, give it another 5 minutes and test again.
5. Turn off the heat and leave the octopus to rest in the cooking liquid for 10 minutes. Remove, drain well, and pat the surface completely dry with kitchen paper. Cut into individual tentacle sections.
6. Heat a teppanyaki pan over induction setting 8-9 (gas high flame) until smoking – a cast iron or heavy-based stainless-steel frying pan works just as well. Add the olive oil and let it heat for 30 seconds.
7. Add the tentacle sections in a single layer – work in batches if the pan is crowded. Sear for 60-90 seconds per side until the surface is blistered and deep golden. This is about colour, not more cooking time.
8. Transfer immediately to a serving board or share plate. While still hot, dust with smoked paprika and finish with a generous pinch of flaky sea salt. Serve with lemon wedges alongside.

🥣 Serving Suggestions:

1. Spread the sliced tentacles across a wooden board or share plate and let people eat with toothpicks or small forks — this is tapas, not fine dining.
2. A small bowl of good aioli on the side is the right accompaniment.
3. Crusty bread alongside catches the olive oil and paprika.
4. Wine: a cold, dry fino sherry or a crisp Albarino is the natural match — both cut through the richness of the pan sear.

📝 Notes:

• The dipping method matters. Lowering the octopus into simmering water 2-3 times before submerging causes the skin to contract gradually rather than tearing away. It takes 30 seconds and makes a noticeable difference to the final texture.
• Skewer over timer. Octopus size varies enough that timing is only a guide. A skewer into the thickest tentacle should go in cleanly with just a little resistance. If it slides through without any, the octopus has gone past.
• Dry the surface before searing. Any moisture on the octopus will cause it to steam in the pan rather than sear. Pat thoroughly with kitchen paper and make sure the pan is properly hot before the oil goes in.
• Spanish pimentón is worth finding. Supermarket smoked paprika works, but proper pimentón de la Vera – particularly the bittersweet variety – has a smokiness that lifts the whole dish.
• Sourcing. Jamie’s octopus comes through Fair Seafood. For home cooks sourcing their own, ask your fishmonger where it was caught and when – Australian octopus is well-managed and worth specifying.
• BBQ. A charcoal or gas BBQ works just as well as the teppanyaki pan at the searing stage. Get the grill very hot, brush the tentacles with oil, and cook for 1-2 minutes per side until blistered. The smokiness from the coals or grill adds another layer that sits well with the pimentón.

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🧊Storage:

Fridge Friendly Instructions:

Poached (unseared) octopus can be stored in a sealed glass container for up to 2 days – this is the best make-ahead step. Poach the day before, refrigerate, and sear to order.

Finished (seared and seasoned) octopus is best eaten immediately. Leftovers can be refrigerated in a glass container and eaten cold within 1 day.

Freezer Friendly Instructions:

Poached octopus (before searing) freezes well for up to 3 months. Freeze in a sealed container with a little of the poaching liquid. Thaw overnight in the refrigerator, pat dry, and sear as per Method steps 6-8.

🥗Nutritional (6 servings, amount per serving):

• Calories – 195
• Kilojoules – 816
• Total Fat – 11gm
• Saturated fat – 1.5gm
• Monounsaturated Fat – 8gm
• Polyunsaturated Fat – 1.2gm
• Trans Fat – 0gm
• Cholesterol – 802mg
• Sodium – 420mg
• Potassium – 570mg
• Total Carbohydrate – 3gm
• Dietary Fibre – 0.3gm
• Sugars – 0.5gm
• Protein – 20gm
• Vitamin A – 4%
• Vitamin C – 8%
• Calcium – 6%
• Iron – 15% 

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.