You are cooking: Fremantle Octopus with Harissa
calculating... February 12, 2021

Fremantle Octopus with Harissa

  • 2 people
  • 30mins
  • 45mins
  1. Rinse Fremantle Octopus under cold running water.
  2. Place a medium pot of salted water over high heat and bring it to a boil.
  3. Once your pot comes to a rapid boil, gently lower the octopus into boiling water. Wait for the pot to reach boiling point again.
  4. Reduce the heat to a medium-low. The water should come down to a soft simmer. Cover the pot with a lid.
  5. Cook the octopus for 25 to 35 minutes. To see if cooked, pierce the thickest part of the octopus with the help of a sharp paring knife or a toothpick. It should go through without much resistance.
  6. Remove the octopus from the pot and let it cool down to room temperature.
  7. Toast cumin, caraway, and coriander seeds on a nonstick pan until fragrant. Blend with a spice grinder or mortal and paste.
  8. Toast the dried chilis over medium heat on a non stick pan. The chilis will release their oil and become shiny when ready. It is important to not burn the chilis at this step.
  9. Transfer the toasted chilis into a medium sized pot and fill with boiling water. Soak the chilis for at least two hours. Preferably overnight and drain well.
  10. Blend the rehydrated chilis, garlic, spices, olive oil, lemon juice, salt until smooth. Harissa can keep in the fridge for up to a month.
  11. To serve, pan-fry oyster mushrooms over high heat while preventing the pan from overcrowding.
  12. Place a heavy bottomed pan onto high heat and pour in a tablespoon of oil. Reheat the Fremantle Octopus Tentacles for about 1.5 minutes on each side, until golden in color and reheated all the way through.
  13. Seasons with salt, pepper, and plate with mushrooms and harissa. Garnish with dukkah spice and enjoy!


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  • 250g Raw Fremantle Octopus, drained
  • 200g Dried Chillies, an assortment mild/med/hot/smoked
  • 8 cloves Garlic
  • 1 tbsp Cumin Seeds
  • 1 tbsp Caraway Seeds
  • 1 tbsp Coriander Seeds
  • 3 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 2 tsp Salt
  • 1 tsp Smoked Paprika
  • 2 pn Oyster Mushrooms
  • Dukkah

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