Charred Octopus with Celery root puree, Fresno chili relish & Lotus chips

Crispy, smoky, charred octopus meets silky celery root puree, a vibrant Fresno-chili-hemp seed relish, and delicate lotus root chips in this bold dish. Whether you’re looking to impress guests or elevate your home cooking, this recipe delivers the perfect balance of flavors, and textures.

I wasn’t looking for lotus root that day, but the moment I saw it, pale, knobby, and delicately patterned, I knew I had to build a dish around it. Its crisp, subtly sweet flavor needed contrast: smoky, charred octopus for richness, silky celery root purée for depth, and a bright Fresno chili relish to tie it all together.

Slicing and frying the lotus root, I watched it turn golden and impossibly crisp

the perfect final touch. It was a dish born from a single ingredient, reminding me that sometimes, the best ideas come from what finds you first.

Ingredients

Serves: 4

For the Octopus:

• 1 whole sustainably sourced octopus (about 2-3 lbs, MSC-certified if possible)

• 1 onion, quartered (use scraps if available)

• 2 garlic cloves, smashed

• 1 carrot, roughly chopped (or carrot peels)

• 1 celery stalk, roughly chopped

• 3-4 herb stems (parsley, thyme, or a mix)

• 1 strip lemon zest

• 1 tablespoon salt

• 1 teaspoon black peppercorns

For the Celery Root Purée:

• 1 large celery root (about 1 lb), peeled and diced

• 1 small shallot, sliced

• 2 cloves garlic, smashed

• 1 ½ cups almond milk (or broth for a richer flavor)

• 1 tablespoon olive oil or butter

• Salt & pepper to taste

For the Fresno Chili Relish:

• 2 Fresno chilies, finely chopped (seeds removed for less heat)

• 2 tablespoons hemp seeds

• 1 lime, zest and juice

• 2 scallions, finely sliced

• 1 small garlic clove, minced

• 3 tablespoons olive oil

• 1 tablespoon chopped parsley

• Salt to taste

For the Lotus Chips:

• 1 small lotus root, thinly sliced

• Cold water for soaking

• 1 tablespoon vinegar (to prevent oxidation)

• Tallow or neutral oil for frying

• Salt for seasoning

Instructions

1. Cook the Octopus (Tender & Flavorful)

1. In a large pot, add the octopus, onion, garlic, carrot, celery, herb stems, lemon zest, salt, and peppercorns.

2. Cover with water and bring to a gentle simmer (do not boil!).

3. Cook for 45-60 minutes until the octopus is fork-tender.

4. Remove from heat and let the octopus cool in its cooking liquid for about 10 minutes before handling.

5. Once cooled, separate the tentacles and pat them dry.

2. Prepare the Crispy Lotus Chips (Crispy & Light)

1. Slice the lotus root as thinly as possible using a sharp knife or mandoline.

2. Soak slices in cold water with vinegar for 10-15 minutes to remove excess starch.

3. Pat dry completely.

4. Heat tallow or neutral oil in a deep pan to 350°F (175°C).

5. Fry in batches until golden and crispy, about 2 minutes per side.

6. Drain on a paper towel and season with salt while hot.

3. Prepare the Celery Root Purée (Silky & Creamy)

1. In a saucepan, heat olive oil or butter over medium heat.

2. Add the shallots and garlic, cooking until fragrant.

3. Add the celery root and pour in almond milk (or broth).

4. Simmer for 15-20 minutes, until celery root is soft and fork-tender.

5. Transfer everything to a blender and blend until smooth and creamy.

6. Season with salt and pepper to taste.

4. Make the Fresno Chili Relish (Bright & Spicy)

1. In a small bowl, combine Fresno chilies, hemp seeds, lime zest/juice, scallions, garlic, olive oil, parsley, and salt.

2. Stir well and let sit for at least 10 minutes to let the flavors meld.

5. Char the Octopus (Crispy & Smoky)

1. Heat a cast-iron pan or grill over high heat.

2. Lightly coat the dry octopus tentacles with olive oil.

3. Sear for 1-2 minutes per side until the edges are charred and crispy.

6. Plate & Serve

1. Spread the celery root purée onto each plate.

2. Arrange the charred octopus on top.

3. Spoon over the Fresno chili relish for a burst of heat and acidity.

4. Scatter the crispy lotus chips for the perfect crunchy finish.

5. Optional: Garnish with fresh herbs or a drizzle of olive oil for extra flavor.

This dish is a perfect example of how simple techniques can transform ingredients into something restaurant-worthy. The smoky charred octopus, the silky celery root purée, the bright and spicy Fresno relish, and the crunch of lotus chips—each component plays a role in creating an unforgettable bite.