Grilled Octopus* Recipe

Tenderize and poach

Place water, white wine, bay leaves, peppercorns and coarse salt in a large pot and bring to a gentle simmer. Once simmering, reduce heat so the liquid barely moves. Holding the octopus by the head, dip the tentacles into the simmering liquid three times (this curls the tips), then fully submerge the octopus. Simmer gently, partially covered, until tender when pierced with a skewer: about 35–45 minutes for a 2 lb octopus. Start checking at 30 minutes. Do not boil vigorously to avoid toughening.

Cool and dry

When tender, remove the octopus and let it cool slightly on a rack. Reserve 120 ml of the poaching liquid for the piperade if desired. Pat the octopus dry with paper towels. If the head is intact and large, slice it open and flatten slightly so it grills evenly.

Portion and oil

Cut the tentacles into 2–3 piece portions and halve or slice the head into pieces about 1/2–3/4 inch thick. Toss pieces lightly with 2 tbs olive oil and a pinch of salt and smoked paprika (optional) to promote browning.

Grill

Preheat a grill or grill pan to high heat (about 230–260°C / 450–500°F). Grill octopus pieces 2–3 minutes per side until nicely charred and crisp at the edges. Remove from grill and let rest 2 minutes. Taste for seasoning and adjust with salt and a drizzle of extra virgin olive oil.

Heat 2 tbs extra virgin olive oil in a skillet over medium heat. Add the sliced onion and cook until translucent, about 5 minutes. Add the julienned red and green bell peppers and continue to cook, stirring occasionally, until peppers soften and begin to caramelize, about 8–10 minutes.

Add the minced garlic and cook for 30 seconds until aromatic. Stir in the diced tomatoes (or canned tomatoes) and sweet smoked paprika. Reduce heat to medium-low and simmer gently until the mixture thickens into a saucy, jammy consistency, about 12–15 minutes. If the pan becomes too dry, add up to 2 tbs of the reserved octopus poaching liquid or water.

Season the piperade with sherry or red wine vinegar, sugar (if using), salt and black pepper. Adjust acidity and seasoning to taste. Keep warm while you grill the octopus; reheat briefly before serving if needed.

Bloom saffron

Place saffron threads in 2 tbs warm water and let steep 10 minutes to extract color and aroma.

In a bowl, whisk the egg yolks with grated garlic, Dijon mustard and lemon juice until smooth. Slowly drizzle in the neutral oil in a steady stream while whisking vigorously to emulsify (or use an immersion blender on low with the yolks and then stream the oil). As the emulsion begins to thicken, add the extra virgin olive oil in a thin stream to finish.

Once the aioli is thick and glossy, whisk in the saffron and its soaking liquid. Season with salt and white or black pepper to taste. If the aioli is too thick, thin with a teaspoon of warm water at a time to reach a spoonable consistency. Refrigerate until serving; bring to room temperature before plating.

Place a generous spoonful of warm piperade in the center of each serving plate. Arrange grilled octopus pieces on top of the piperade.

Dot or pipe saffron aioli around and over the octopus in small quenelles or drops. Sprinkle chopped parsley and scatter microgreens or arugula if using.

Serve with lemon wedges on the side for squeezing. Offer additional olive oil and smoked paprika for those who want more seasoning.