Jul 14 2026
Restaurants›ΜAU MIAMI›Grilled Octopus With Gigantes Plaki Recipe

Grilled Octopus With Gigantes Plaki Recipe

Inspired by ΜAU MIAMI
Time2h
Serves4

Burnt Celery Root Puree, Dill Vinaigrette, Pickled Celery Curls

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Ingredients

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Grilled Octopus

Gigantes Plaki

Burnt Celery Root Puree

Dill Vinaigrette

Pickled Celery Curls

Method

Grilled Octopus

  1. 1

    Prepare the Octopus

    Boil the octopus in salted water for about 45 minutes until tender. Let cool, then cut into pieces.

  2. 2

    Grill the Octopus

    Preheat the grill. Marinate octopus pieces in olive oil, minced garlic, lemon juice, salt, and pepper for at least 30 minutes. Grill for 3-4 minutes per side until slightly charred.

Gigantes Plaki

  1. 3

    Prepare the Beans

    Soak the giant beans overnight in water. Drain and cook in fresh water until tender, about 1 hour.

  2. 4

    Cook the Gigantes Plaki

    In a saucepan, heat olive oil, sauté chopped onions and garlic until soft. Add tomato sauce, cooked beans, parsley, salt, and pepper. Simmer for 20 minutes.

Burnt Celery Root Puree

  1. 5

    Prepare the Celery Root

    Peel and chop the celery root, then roast it in the oven until burnt and tender.

  2. 6

    Make the Puree

    Blend the roasted celery root with butter and heavy cream until smooth. Season with salt and pepper.

Dill Vinaigrette

  1. 7

    Mix the Vinaigrette

    In a bowl, whisk together olive oil, red wine vinegar, chopped dill, salt, and pepper until emulsified.

Pickled Celery Curls

  1. 8

    Pickle the Celery

    Using a vegetable peeler, create thin curls of celery. In a saucepan, combine vinegar, water, sugar, and salt, then bring to a boil. Pour over celery curls and let sit for at least 30 minutes.

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