Grilled Octopus Recipe

Clean and tenderize octopus

If the octopus hasn't been cleaned, remove beak and ink sac and rinse thoroughly. Pat dry. Optional: freeze and thaw beforehand to help tenderize if starting from very fresh octopus.

Simmer octopus

In a large pot, combine 2 L water, 1 cup white wine, 2 bay leaves, 4 garlic cloves (crushed), 1 tsp peppercorns and 1 tbsp salt. Bring to a gentle boil. Reduce to a simmer and submerge the octopus. Simmer gently, uncovered, until tender when pierced with a knife, about 45–60 minutes for a 2 lb octopus. Turn the octopus once halfway through. Test by inserting a skewer into the thickest part; it should meet little resistance. Remove octopus and let cool slightly.

Prepare tamarind glaze

While the octopus simmers, whisk together 3 tbsp tamarind paste, 2 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp sherry vinegar, 1 tsp smoked paprika and 1 tsp red pepper flakes. Taste and adjust balance — add a little warm water (1–2 tbsp) if too thick. Reserve 2 tbsp of the glaze for finishing.

Portion and oil

When octopus is cool enough to handle, cut tentacles from head and slice larger tentacles in half lengthwise. Toss octopus pieces with 2 tbsp olive oil and a light pinch of salt to coat for grilling.

Grill octopus

Heat a grill or grill pan to high (medium-high if using cast iron). Sear the octopus pieces 2–3 minutes per side until nicely charred and heated through. In the last 1–2 minutes of grilling, brush a thin layer of tamarind glaze on each side; turn and glaze again to build a shiny lacquer. Remove from grill and let rest 2 minutes.

Assemble romesco

If using raw bell peppers, roast under a broiler or over an open flame until blackened, then seal in a bowl covered with plastic for 10 minutes; peel, remove seeds and stem. In a food processor combine 2 roasted red peppers, 1 cup toasted almonds, 1 slice toasted bread (torn), 1 clove garlic, 1 tsp smoked paprika, 2 tsp sherry vinegar and 1 tsp salt. Pulse to a coarse paste.

Emulsify

With the processor running, drizzle in 6 tbsp extra-virgin olive oil until the mixture is smooth but still has some texture. Taste and adjust seasoning with pepper and more vinegar or salt if needed. Transfer to a serving bowl and keep at room temperature until plating.

Cook fingerling potatoes

Place 1 lb fingerling potatoes in a pot of salted water, bring to a boil and simmer until just tender, about 12–15 minutes depending on size. Drain and let steam dry for a minute. Halve larger potatoes lengthwise.

Season and roast vegetables

Preheat oven to 425°F (220°C) or heat a grill. Toss the cooked potatoes, 1 lb trimmed asparagus and 1 cup cherry tomatoes with 2 tbsp olive oil, 1 tsp sea salt and 0.5 tsp black pepper. Spread on a roasting pan or grill basket. Roast in the oven 12–15 minutes until asparagus is tender and potatoes develop some color, stirring once. If grilling, cook until char marks appear and vegetables are tender, about 8–10 minutes, turning once.

Finish vegetables

When vegetables are done, remove from heat and, while still warm, toss lightly with 1–2 tbsp of the reserved tamarind glaze (if you prefer a sweeter tang) or leave plain to serve alongside the octopus.

On each plate, spoon a generous smear (about 2–3 tbsp) of romesco sauce as a base.

Arrange a portion of roasted fingerling potatoes, asparagus and cherry tomatoes beside the romesco.

Place grilled octopus tentacles over or next to the vegetables. Drizzle remaining tamarind glaze (use reserved 2 tbsp) lightly over the octopus for shine and flavor. Spoon an additional small dollop of romesco alongside if desired.

Scatter 2 tbsp chopped parsley over the dish and serve with lemon wedges for squeezing.