Octopus Tacos w/ Pineapple Salsa



  • 3 ½ pounds octopus (you can go fresh like I do (snag one from Pike if you're in Seattle. The ones in the International District that I've tried a few times just don't cut it. Also stop by Chowder and ask to see LeRoy! Such a good dude!). You can do this with a previously frozen octopus.

  • 1 large onion chopped

  • 1 carrot chopped

  • 1 fennel bulb chopped

  • 2 bay leaves

  • 2 TBSP red pepper flakes

  • 2 TBSP coriander seeds

  • 6 garlic cloves peeled 

  • 1 bottle dry white wine

  • 3 wine corks (Mmmmhmmm. Corks. I've read that the corks aid in softening the octopus. I'm not sure how true it is but I've done it every time I've made octopus and it's been fantastic).  

  •  Salt to taste


  • 2 oranges, quartered and crushed

  • 1 lemon, quartered and crushed

  • 1 teaspoon red pepper flakes

  • 4 cloves garlic, peeled and smashed

  • ¼ cup olive oil


First, preheat the oven to 300. Then combine all the ingredients and put them into a pot with the octopus and cover the pot. Let it go for about 75-90 minutes. You want to let it tenderize a good bit. When time is up, let it cool in the liquid and remove the head and beak with some kitchen scissors. 

Then combine the ingredients for the marinade and put the tentacles into it and let it sit for about a half hour. 

Lastly, grill the tentacles! So fun! 


Pineapple Salsa 



  • One fresh pineapple chopped

  • One red onion - diced

  • Two limes - juiced

  • 2 Tbs of coconut flakes

  • 2 Tbs chopped oregano 


Simply combine the ingredients below and then prep the tacos on fried tortillas, of course!