Grilled Octopus Recipe
Smoked tomato marmalade, salmoriglio, nori cracker
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Ingredients
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Main Ingredients
Smoked Tomato Marmalade
Salmoriglio
Nori Crackers
Method
Preparation of Octopus
- 1
Cook the Octopus
In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes until tender. Remove and let cool. Once cool, cut the tentacles from the body.
- 2
Preparation of Smoked Tomato Marmalade
- 3
Roast the Tomatoes
Preheat the oven to 160°C (320°F). Halve the tomatoes and place them on a baking sheet. Roast for 1 hour.
- 4
Make the Marmalade
In a saucepan, combine roasted tomatoes, brown sugar, smoked paprika, red wine vinegar, and salt. Cook over medium heat until thickened, about 20 minutes. Blend until smooth and set aside.
Preparation of Salmoriglio
- 5
Preparation of Nori Crackers
- 6
Prepare Nori Crackers
Preheat the oven to 180°C (350°F). Brush nori sheets with sesame oil, sprinkle with sea salt, and cut into desired shapes. Bake for 10-12 minutes until crispy.
Plating
- 7
Serve the Dish
On a plate, place the grilled octopus, drizzle with smoked tomato marmalade and salmoriglio, and serve with nori crackers on the side.
