Grilled Octopus Recipe

Time1h 30m

Serves4

mirin braised and grilled with black garlic, Dukes goat yogurt, root vegetable salad, smoked paprika oil, puffed Israeli cous cous, Johnny jump-ups

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Ingredients

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1
Braising the Octopus
In a large pot, combine the octopus and mirin. Bring to a gentle simmer and braise for about 45 minutes or until tender. Remove from heat and let cool.
2
Preparing the Black Garlic
Peel and mash the black garlic into a paste. Set aside.
3
Grilling the Octopus
Once cooled, preheat the grill to medium-high heat. Brush the octopus with olive oil and grill for about 4-5 minutes on each side until charred and nicely marked.
4
Making the Root Vegetable Salad
Dice the root vegetables into small pieces and toss them with olive oil, smoked paprika, salt, and pepper. Roast in the oven at 400°F for 20-25 minutes or until tender.
5
Preparing the Couscous
Cook the puffed Israeli couscous according to package instructions. Once cooked, fluff with a fork and set aside.
6
Plating the Dish
On a plate, create a bed of root vegetable salad, place the grilled octopus on top, add a dollop of the black garlic paste, and scatter the puffed couscous around. Garnish with Johnny jump-ups.